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Wednesday, April 3, 2013

Asian Cabbage Salad


This salad was one of the few things I looked forward to eating while I was expecting my son. I was ill from start to finish, with gallbladder problems thrown into the mix, resulting in a strictly low fat diet (which I don't miss at all, for the record). I went through a lot of low-fat recipes before finding a couple of go-to options, of which this salad was by far my favorite.

It's probably the only thing I ate a lot of during that period that I still crave.

This salad is just so perfect if you're looking for something healthy, yet flavorful. Chock full of veggies, very little oil -- 2 Tbsp. canola and 1 tsp. sesame oil in the entire recipe -- and so, so delicious. I love the interplay of different crunchy and crispy textures.

This hastily-snapped photo just doesn't do it justice! It makes a terrific side for grilled or Teriyaki chicken. Or dice up the chicken and throw it in the salad itself for an entree salad. Or serve it up with some irresistible pot stickers. But what am I saying? You don't need anything extra to make this a main dish. Pile it high on your plate and feel good about it! I know I do.

The same principle does not, however, apply to the pot stickers, though.
I should try to remember that.

Asian Cabbage Salad
from Our Best Bites

Ingredients:
for salad
1, 14 oz. bag coleslaw mix
1 rib celery, sliced
1/2 of a medium-sized cucumber, sliced
handful sugar snap peas
1/2 of a red pepper, sliced
1/4 of a small red onion, thinly sliced

for dressing
2 Tbsp. canola oil
2 Tbsp. apple cider vinegar
1/4 c. seasoned rice wine vinegar
2 Tbsp. sugar
1 tsp. kosher salt
2 tsp. soy sauce
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. sesame oil


for garnish
1 Tbsp. toasted sesame seeds
1/3 c. sliced almonds, toasted
1 1/2 c. grilled (teriyaki) chicken (optional)


Directions:
Gently toss together all ingredients for salad in a large bowl. Set aside.
In a pint-sized mason jar with lid, shake together all ingredients for dressing until well combined.
Toss salad with dressing until evenly coated. Refrigerate for at least 30 minutes. and up to several hours. (My husband likes this salad even better the next day, so you could probably make it up well in advance.)
When ready to serve, toss in sesame seeds and almonds. Top with chicken, if desired.

2 comments :

  1. Hi there. The current Food on Friday on Carole's Chatter is collecting links to dishes using cauliflower and/or cabbage. I do hope you link this in. This is the link . It would be great if you checked out some of the other links – there are some good ones already. Cheers

    ReplyDelete
    Replies
    1. Thanks for your comment, Carole! Looks like you had a great link-up going. I'm sorry I missed it!

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