Seems like it’s been a while since we’ve had a salad around here so I think it’s about time! Plus, what I’m really craving right now involves a pound of butter and some serious chocolate action so I’m thinking if I blog about salad I just might eat one. I’m sure everyone has some sort of go-to Asian salad. I have three. And I love them all for different reasons. So here’s my “Oh Dear Asian Salad #3 (in order of how said salads entered my life) how do I love thee? Let me count the ways…” list:
- It’s flexible.You can toss anything in it that you think would be good.Whatever veggies you happen to have on hand. It’s one of those ‘clean out the fridge’ salads.
- It keeps well.Lettuce salads get wilted and gross the longer they sit, but this salad only gets better, which makes it a great option for a party, potluck, or picnic.
- It’s easy to make a huge batch or just enough for two.
- It’s quick.It starts with a pre-packaged bag of coleslaw, so you save time chopping.Plus you can prepare everything ahead of time and just throw it together when you’re ready.
- It’s healthy.No really, it is. Duh, you say? Not all salads are healthy. (Wait until I give you Asian Salad #1.) This one is full of fresh vegetables and the dressing has very little oil (pretty rare) so it’s very low-calorie.
Asian Cabbage Salad
Recipe by Our Best Bites
1 14 oz bag coleslaw mix
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*
1/3 C slivered or sliced almonds, toasted*
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)
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
* To toast 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.
It’s as pretty as it is delicious!
Leave out the chicken and it makes a great vegetarian salad, or a terrific side dish for things like potstickers, Asian BBQ chicken, or Sweet and Sour Pork. Serve it with the chicken for a light meal.