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Summer Salads Week 4

This week I tried something I found in Guy Fieris Diners Dives and Drivin’s cookbook.
 Asian Slaw with Spicy Thai Vinegarette .
Here are a few adjustments I made to make it a little easier. I used broccoli slaw instead of all the cabbages and olive oil instead of peanut oil.
For leftovers the second day I added tuna, super healthy and delicious. 

For the salad you will need:

1 cup finely shredded green cabbage
3 cups finely shredded red cabbage
3 cups finely shredded napa cabbage 
1/2 cup green onion, sliced 
1/4 cup red bell pepper chopped small 
2 cups carrots, shredded 
salt and pepper 

Spicy Thai Vinaigrette (use 1 cup)
1/3 cup rice wine vinegar
2 tsp fresh lime juice (to taste)
2 -3 tbsp chili-garlic sauce
1 1/2 tsp honey
1 tsp minced fresh ginger, peeled
1 tsp minced garlic
1 tbsp fresh basil, chopped
1 tbsp fresh mint leaves, chopped
1 tbsp fresh cilantro leaves, chopped
1/4 tsp black pepper
1 1/2 tsp toasted sesame seeds
1/2 tsp ground coriander
1 tbsp toasted sesame oil
salt to taste 
1/2 cup peanut oil (or corn oil)


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