Asian Cabbage Salad

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 I originally made it for a light dinner but it works just as well for lunch the next day or two.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 


Dressing: 
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

Pinterest. It's what's for dinner.

Have you heard of Pinterest? It is a wonderful online "pinboard" where you can pin anything from books read, and vacations you want to take to wedding ideas and you guessed it, ideas for dinner.

I am always on the look out for new recipes. A study recently showed that the average mother relies on just nine different meals to feed her family. I am all for keeping things simple, but sometimes you get bored of the same old thing and need something different to shake things up.

Enter pinterest! A cooking group that I am a part of on Facebook gave us the challenge to include a recipe for dinner this week that we found on pinterest.  I had already been doing this, but it was fun to see all the variety that is out there!

I recently made the Orzo Stuffed Peppers from Jessica at The Novice Chef. It was relatively inexpensive and fun to make. The kids and husband liked it too!

 Orzo Stuffed Peppers

Yield: 4 stuffed peppers

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 cups fresh spinach leaves, roughly chopped

1 (15 ounce can) can diced tomatoes

1 teaspoon dried oregano

Salt and pepper, to taste

1/2 cup shredded mozzarella cheese

1/3 cup freshly grated Parmesan cheese, plus more for sprinkling on top

4 cups vegetable broth

1 cup orzo 

4 large yellow/orange bell peppers (I used green to save a little money)

Directions:

Preheat oven to 400 degrees.

In a medium skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 3 minutes. Add the garlic and cook for two more minutes. Stir in the spinach. Cook until spinach is wilted. Remove from heat.

Pour the tomatoes into a large bowl and stir in the spinach mixture. Set aside.

Meanwhile, bring the vegetable broth to a boil in a medium saucepan. Add the orzo and cook for five minutes. The orzo should be only partially cooked because it will finish cooking in the oven. Strain the orzo pasta, making sure you save 1 cup of the vegetable broth.

Stir the orzo into the tomato spinach mixture. Stir in the cheese, oregano and season with salt and pepper.

Pour the vegetable broth into a medium sized baking dish. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base so the peppers will stand up in the baking dish.

Place the peppers in the baking dish and spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 40 minutes. Remove the foil, sprinkle the top of each pepper with additional Parmesan cheese and continue baking until the cheese is golden, about 5 minutes.

Remove from the oven and let peppers sit for five minutes. Serve warm.



Next time you are in a rut with dinner, try something from Pinterest!

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