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Salad for days: Asian-inspired slaw

Asian-inspired slaw salad
Asian-inspired slaw salad
Lindsey Spedding

This savory, nutritious, Asian-inspired dish can be divvied into individual portions for the week, or prepared for a group potluck, picnic, or party. Not only can it be chilled for a cold, crunchy salad, but it can all be thrown into a nonstick pan and sautéed together for a vegetable-packed side dish or entrée. The recipe also allows for some time-saving shortcuts, such as using your favorite Asian salad dressing/marinade instead of mixing the one below, or using any pre-cooked grain you love (and skipping the grains all together for a lower-carb option). This salad tastes even better the next day after it has been marinating in the fridge.

• 1 package coleslaw mix
• 1 package broccoli slaw mix
• ½-1 cup edamame beans
• 1 red pepper, diced
• 3-4 green onions, diced
• ½ cup cashews and/or sliced almonds
• 1 cup cooked quinoa (or your favorite grain, cooked)
• Asian dressing/marinade to taste – use your favorite bottled option (Soy Vay is a popular option), or use the following recipe:

Dressing (makes 1 cup of dressing)
• ¼ cup soy sauce
• ¼ cup rice vinegar
• ¼ cup sesame, peanut, or grapeseed oil
• 2 Tablespoons sesame seeds
• ¼ cup honey
• Salt/pepper to taste

1. Wisk together dressing
2. Combine all ingredients in a large bowl (using as much or as little dressing as your tastes prefer)
3. Chill or sauté

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