Asian Slaw

Rainbow Asian Slaw

Asian Slaw

So if it is really true that you are what you eat than I am pretty sure my family would be pot stickers.

I am not even kidding. I love them. My husband is crazy about them. We can’t keep them cooking fast enough for my almost 3 year old daughter to put them down, and when my almost 1 year old son first started eating real food he downed three in one sitting and then slept awesome that night. Like 12 hours or something (lets just say he was having yummy dreams!).

Anyways, that being said as the person responsible for food in our home I am always looking for healthy side dishes that we can eat with our beloved pot stickers to make me feel better about always serving them to my family. To make a long story short, this Rainbow Asian Salad is a definite winner. Its fresh. Its crunchy. It tastes awesome. It uses soybeans (that you can just find in the frozen vegetable section of your grocery store!). Throw peanuts on top, and it doesn’t get any better than that! Enjoy!

Asian salad with potstickers

Rainbow Asian Slaw
printable version with picture
printable version
*serves 6
Ingredients:
For the dressing:
1/4 cup honey
1/4 cup vegetable oil
1/4 cup unseasoned rice vinegar (not the seasoned kind or it will be too salty. Can substitute regular white vinegar but the dressing will have more of a harsh flavor)
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
1 tablespoon peanut butter
1/2 teaspoon salt
1/4 teaspoon Sriracha hot sauce (or Asian Garlic Hot Sauce).
1 tablespoon minced fresh ginger
1 large garlic clove, minced
For the slaw:
4 cups prepared broccoli slaw (found in the produce section)
2 cups prepared shredded carrots (or grated in food processor)
1 red pepper, thinly sliced into bite size pieces
1 cup pre-cooked, shelled edamame (available fresh or frozen found next to the frozen vegetables)
2 medium scallions, finely chopped
1/2 cup chopped salted peanuts

Directions:

  1. Make the dressing by combining all ingredients in medium bowl. Stir with a whisk until peanut butter is dissolved. Set aside.
  2. Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.

Recipe Source: slightly adapted from  http://heatovento350.blogspot.com/2012/03/rainbow-asian-slaw.html

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This entry was published on May 9, 2012 at 9:23 pm. It’s filed under Main Dish, Sides/Salads, Uncategorized and tagged , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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