Today's recipe is quick, easy,delicious and it gets better the longer it sits in the fridge. And it is perfect to help get you back on track if you happened to overindulge in all the Super Bowl food this past weekend. I originally made it for a light dinner but it works just as well for lunch the next day or two.
via our best bites
Here is the recipe, I made a few substitutions.
Asian Cabbage Salad Recipe by Our Best Bites Ingredients:
1 14 oz bag coleslaw mix
(I doubled the rest of the veggies)
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* I omitted this
1/3 C slivered or sliced almonds, toasted * I used raw ones
Optional: 1 1/2 C cooked, shredded or diced chicken
2 T canola oil
2 T cider vinegar
1/4 C seasoned rice wine vinegar
2 T sugar (or equivalent of sugar substitute) * I did half this amount
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
Instructions: *If using toasted almonds or sesame seeds, place them (not together, do one thing at a time!) in a dry skillet over medium heat. Turn constantly until golden brown. Let cool before using.
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.
Enjoy! Pin It