Eat more vegetables, eat more vegetables, eat more vegetables, blah - blah - blah. I know that I should be incorporating more vegetables into my diet but it's soooo hard sometimes. Fresh off the vine tomatoes - juicy, green cucumbers and sweet bell peppers - fresh from the garden, now those are vegetables that I can get excited about. It's a whole different story when I shop for produce in February or March. I find myself wandering up and down the produce aisles, looking for beautiful, fresh vegetables but ending up with the same old tired looking produce.
I found this recipe for Asian Slaw in Good and Fresh magazine recently. I think I was initially attracted to the bright colors, but when I realized that it combined fresh "winter" vegetables, I was even more excited. Winter produce is not looking so boring anymore.
Asian Slaw
5 cups shredded cabbage
1/2 cup shredded carrot
1/2 cup fresh snow pea pods, thinly sliced lengthwise
1/4 cup sliced green onions
1 cup thin yellow pepper strips
Toss to combine.
Dressing
3 Tablespoons rice vinegar
2 Tablespoons olive oil
1 Tablespoon sesame oil
1 Tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar (optional)
Cover and refrigerate.
Shake and drizzle over salad.
Serve with teriyaki pork.
So long boring salads. What's your favorite way to eat vegetables?
Ciao!
Asian Slaw
5 cups shredded cabbage
1 cup thin yellow pepper strips
1/2 cup shredded carrot
1/2 cup fresh snow pea pods, thinly sliced lengthwise
1/4 cup sliced green onions
Dressing
3 Tablespoons rice vinegar
2 Tablespoons olive oil
1 Tablespoon sesame oil
1 Tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar (optional)
Cover and refrigerate. Shake and drizzle over salad.
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