Friday, June 26, 2015

Asian Summer Slaw

This salad is packed with fresh veggies, nutrients and is sure to be a hit at the dinner table! Perfect for a summer barbecue or picnic with friends. The recipe makes a lot, (not my usual 1-2 serving size) but it keeps well in the fridge. I usually end up taking leftovers with me for lunch. If you take this to a barbecue I doubt you'll have that problem (it's bound to be a hit!).

The recipe is quick and simple - 1. Mix veggies 2. Mix dressing 3. Combine.

Asian Summer Slaw Recipe

Serves 8
1 Cup Green Cabbage, shredded
1 Cup Purple Cabbage, shredded
3/4 Cup Carrots, shredded
3/4 cup Red Pepper, chopped
3/4 cup Shelled Edamame, cooked
1 Tbsp. Ginger, minced
1/2 cup Almonds, sliced

1/2 Cup Rice Wine Vinegar
1/2 Cup Honey
4 Tbsp. Sesame oil (veggie oil to substitute)
3 Tbsp. Peanut Sauce (try peanut butter as a substitute)
1 tsp. garlic, minced
1 tsp. dry mustard

 In a medium bowl mix the rice wine vinegar, honey, sesame oil, peanut sauce garlic and dry mustard. Stir well until smooth and honey is dissolved. Set aside. 

Combine all of the vegetables and ginger in a large bowl. Add the dressing to the veggie mixture and toss well. If you have time, let sit for 10-20 minutes in the refrigerator so the vegetables can soak up the dressing. Top with almonds just before serving. Best if served cold. Tip: If you are in a rush, buy pre-made coleslaw mix or pre-shredded cabbage and carrots


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