Asian Slaw

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.