Asian Slaw Salad

With the last few days with the surprisingly high temperatures, I was looking for a cool, crisp, fast lunch. Here is a healthy and satisfying salad using fresh vegetables. I added some additional veggies from my refrigerator to add more nutritional content.

Here are some additional veggies we added: red peppers, cucumber, mandarin oranges, and for protein almonds. I bought all of the ingredients, including a pre-packaged broccoli slaw at Trader Joes.

Tip: I saved and recycled jars from jam to store this and future homemade dressings. For the dipping sauce,/dressing we put everything in a blender and stored in the glass jar.

Ingredient List
Serves 4

Dipping Sauce
6 Tbs. rice wine vinegar
3 Tbs. low-sodium soy sauce
3 Tbs. chopped cilantro
2 tsp. dark sesame oil
1 1/2 tsp. grated fresh ginger

Slaw
1 8-oz. pkg. shredded cabbage and carrots (about 4 cups)
4 Tbs. chopped cilantro
1 green onion, sliced (about 2 Tbs.)

Directions
To make Dipping Sauce/Dressing: Whisk together all ingredients in small bowl, and set aside. I blended all ingredients after whisking together.

To make Slaw: Toss together cabbage and carrots, green onion and cilantro in bowl (and any additional veggies). Fold in 3 Tbs. Dipping Sauce. Divide remaining sauce among 4 small bowls, and transfer to serving platter.


You can serve this dish with potstickers, or add some tofu or grilled chicken to the salad for added protein. Enjoy! Let me know how you like this dish!