Saturday, September 10, 2011

Crunchy Asian Salad


I don't know what it is about Asian salads but I can't get enough of them. Even though they are so easy to make at home, it is always my favorite thing to order when we go out. I make a variety of Asian salads but I think this one is my favorite. My husband and I couldn't stop eating it. I loved the super crunchy broccoli slaw and the crisp vegetables. I added carrots, bell pepper, sugar snap peas, and green onions, but feel free to add any veggies you like. You could also use regular coleslaw or chopped romaine in place of the broccoli slaw, but I like how the broccoli slaw stays crunchy even after sitting in dressing overnight. I highly recommend this as a side dish to the Asian Marinated Pork Chops or just as a super healthy salad for lunch. 

Crunchy Asian Salad

Asian dressing:
1/4 cup seasoned rice wine vinegar
1/2 tsp. sesame oil
2 tbsp. canola oil
1 tbsp. honey
1 tsp. fresh ginger root, minced
1-2 pinches crushed red pepper
Pinch of salt

Salad:
1 - 12 oz. package broccoli slaw (or regular coleslaw, 1/2 head shredded cabbage, 1 head chopped romaine)
2 green onions, thinly sliced on the bias
1 carrot, peeled and julienned or grated
1 1/2 cups sugar snap peas or snow peas
1/2 red bell pepper, thinly sliced
1 tbsp. fresh cilantro, chopped

Other topping ideas: sliced chicken breast, toasted sesame seeds, sliced almonds, ramen noodle pieces, bean sprouts, or mandarin orange segments

In a small bowl, whisk together the ingredients for the dressing. Set aside. In a large bowl, toss together the ingredients for the salad. Pour the dressing over the salad and toss to coat. (I recommend letting the salad sit for at least 1 hour before serving if using broccoli slaw. Toss again before serving.)

Source: A Much Kneaded original

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