Friday, May 28, 2010

Crunchy Asian Cabbage Salad

On the cooking board I frequent, we get a lot of questions about non-mayo salads for picnics, barbeques, and other outdoor events.  Let me tell you, people, this one would be perfect!  It's fantastically easy to put together, packs a great flavor punch, and stays crunchy for quite some time.  Sounds perfect for summer, doesn't it?!?


Crunchy Asian Cabbage Salad
adapted from Good Things Catered

Ingredients:
1 small head cabbage, sliced thinly.
1 carrot, grated
6 green onions, sliced and dark green ends discarded
2 TBSP cilantro, minced
1 1/2 TBSP reduced-sodium soy sauce
1 TBSP freshly grated ginger
1 1/2 TBSP rice vinegar
1 tsp. sesame oil
1 tsp. lime juice
1 small can mandarin oranges, drained
1 TBSP sesame seeds

Directions:
 1.  Combine all ingredients in large bowl and toss well to combine.  Place in fridge and let stand at least one hour.  Before serving, toss once more.

one year ago: spiced nuts
two years ago: one of my all-time favorite cupcake recipes, key lime cupcakes with white chocolate-coconut frosting

6 comments :

Cate said...

This is totally my kind of salad...I will probably make it this weekend!

Rebecca said...

I love the mandarin oranges in this salad :) I will definitely try this out soon (if not this weekend)!!

Kelsey said...

this would go so well with so many meals! great job! <3

Sandi said...

that looks great...I think I am going to make it this weekend!!

Jessica said...

Great recipe! I love mandarin oranges in my salads. This would be great with some crunchy Asian noodles on top.

jessyburke88@gmail.com

KMAYS said...

Yum! This sounds so light and fresh.