Tuesday, January 4, 2011

Asian Cabbage Salad {Recipe}

As I said one of my new goals for the year is to start eating better and feeding my family healthier foods. I stumbled upon a post at Our Best Bites with a bunch of great ideas and loved this one! I tweaked their recipe for Asian Cabbage Salad a little bit to make it a little easier and it was super yummy!

asian salad in bowl

Asian Cabbage Salad
Recipe by Our Best Bites

1 14 oz bag coleslaw mix
1 rib celery, sliced
1/2 cucumber, sliced
1 small handful sugar snap peas (about 20 baby ones)
1/2 red bell pepper, sliced
1/4 of a small red onion, thinly sliced
1 T toasted sesame seeds*
1/3 C slivered or sliced almonds, toasted*
1 1/2 C cooked, shredded or diced chicken (I used Costco canned chicken)

Dressing: (Instead I used a bottle of Toasted Sesame Dressing)
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute)
1 t kosher salt
2 t soy sauce
1/4 t garlic powder, or one small garlic clove, minced
1/4 t black pepper
1/2 t sesame oil

Begin by making dressing. Combine all ingredients in a sealed jar and shake shake shake. Store in the fridge until ready to use. You can definitely do this part a few days ahead of time.

Place all salad ingredients in a bowl. You need to pour on the dressing and toss to coat at least 30 minutes before you're ready to serve. When you pour the dressing on you might think it's not quite enough, but just wait. When it sits and marinates, it combines with the veggies and draws out liquid and there will be more than plenty of dressing after it sits. After you've poured on the dressing, place salad in the fridge to sit for 30-60 minutes. Right before serving mix in toasted almonds and sesame seeds.


Post a Comment