By Jeannette Ordas of Everybody likes Sandwiches
Slaws are seen as a summertime salad, but that's just silly. A tomato salad isn't going to be delicious in the middle of winter, but a rustic & hearty cabbage slaw works year round. But when you add something a bit more unexpected to the ingredient list, get ready for a flavourful salad that you'll want to put on regular rotation.
This slaw is full of broccoli, green onions, red peppers, carrots, radishes and of course, cabbage. Freshly grated ginger, soy sauce and a hit of spicy sriracha give this salad bite, while greek yogurt and mayonnaise lend a lovely creaminess. There's really something special about this slaw. It's a favorite at family gatherings and it's a salad that I'll sneak late-night fridge bites from when we've got leftovers.
Pair this with your main dish to add colour and texture to your next meal. This weekend is Thanksgiving in Canada and I couldn't imagine a prettier side dish. Simple to prepare, delicious and beautiful.
Creamy Asian Vegetable Slaw
1/2 head of green cabbage, shredded
1 head of broccoli, thinly chopped
4 green onions, diced
1 carrot, grated
1 red pepper, cut into thin strips
1 bunch radishes, sliced
Dressing:
1/3 cup greek yogurt
2 tablespoons mayonnaise
juice of 1 lime
2 tablespoons cider vinegar
2 tablespoons soy sauce
2 teaspoons honey
1 1/2 teaspoons freshly grated ginger
a few shakes of roasted sesame oil
a few shakes of sriracha or the hot sauce of your choice
1/4 cup toasted almonds, roughly chopped
1/4 cup dried cranberries
Toss together the slaw ingredients in a large bowl. Set aside. Whisk together the dressing and pour over salad. Add almonds and cranberries and toss to combine. Serve.
Slaws are seen as a summertime salad, but that's just silly. A tomato salad isn't going to be delicious in the middle of winter, but a rustic & hearty cabbage slaw works year round. But when you add something a bit more unexpected to the ingredient list, get ready for a flavourful salad that you'll want to put on regular rotation.
This slaw is full of broccoli, green onions, red peppers, carrots, radishes and of course, cabbage. Freshly grated ginger, soy sauce and a hit of spicy sriracha give this salad bite, while greek yogurt and mayonnaise lend a lovely creaminess. There's really something special about this slaw. It's a favorite at family gatherings and it's a salad that I'll sneak late-night fridge bites from when we've got leftovers.
Pair this with your main dish to add colour and texture to your next meal. This weekend is Thanksgiving in Canada and I couldn't imagine a prettier side dish. Simple to prepare, delicious and beautiful.
Creamy Asian Vegetable Slaw
1/2 head of green cabbage, shredded
1 head of broccoli, thinly chopped
4 green onions, diced
1 carrot, grated
1 red pepper, cut into thin strips
1 bunch radishes, sliced
Dressing:
1/3 cup greek yogurt
2 tablespoons mayonnaise
juice of 1 lime
2 tablespoons cider vinegar
2 tablespoons soy sauce
2 teaspoons honey
1 1/2 teaspoons freshly grated ginger
a few shakes of roasted sesame oil
a few shakes of sriracha or the hot sauce of your choice
1/4 cup toasted almonds, roughly chopped
1/4 cup dried cranberries
Toss together the slaw ingredients in a large bowl. Set aside. Whisk together the dressing and pour over salad. Add almonds and cranberries and toss to combine. Serve.
Post Title
→Awesome Slaw = Creamy Asian Vegetable Slaw
Post URL
→https://charlotte-lifesaboutthejourney.blogspot.com/2011/10/awesome-slaw-creamy-asian-vegetable.html
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