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
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