Asian Cabbage Salad

I love this salad and make if often. It is great with added chicken or shrimp!

4 Cups shredded cabbage, I like to mix purple and green

1 Cup shredded carrot

1 Bunch Green Onions, chopped

1/2 Red Bell Pepper sliced

1/2 Cucumber diced

1 Cup Snap Peas, cleaned and halved

1T toasted sesame seeds

1/3 C Toasted Almonds

4 T Soy Sauce (Low Sodium is better)

2T Vegetable Oil

1/4 Cup Rice Wine Vinegar

2 Garlic Cloves chopped

1t sugar

1/2t ground Ginger (Fresh only)

1/4 t crushed Red Pepper

1/2 t Sesame Oil

Combine first 6 ingredients in a large bowl

Make dressing by adding the last 7 ingredients in a separate bowl and mix well.

Toss both salad and dressing together and refrigerate for 1-3 hours tossing occasionally.

Prior to serving sprinkle almonds on top.

Apple Mango Avocado Salsa

2 Mangoes, peeled and cubed
1 Large Avocado, peeled and cubed
2 crisp apples, I like Granny Smith and Braeburn
1/4 Cup chopped Cilantro
2 limes, Juiced
Salt to taste
1 small red onion, diced
1 can Black Beans, drained and rinsed
1 Cup Corn Kernels


Mix the first 5 ingredients and refrigerate for at least 1/2 hour

Add remaining ingredients, toss and chill before serving


This can be used as a Salsa with traditional corn chips or as a salad atop your favorite greens.

Jicama Slaw with Chicken

1Bag Broccoli-Slaw

3 Cups diced Chicken

1 Cucumber diced

1 Jicama diced

1/2 red onion diced or for a more mild flavor green onions

1/2 Cup Olive Oil Dressing (See below)

1T Balsamic Vinegar

1/2 t chili powder

1 t paprika

1. Mix 1st five Ingredients together
2. Add Remaining ingredients together in a separate bowl and mix well.
3. Dress the salad and chill.

Lasts for a good two days before getting soggy.

Olive Oil Mayo

1 Egg

1 1/2 T Apple Cider Vinegar

Pinch of Salt

Pinch of Cayenne

1t Grey Poupon or favorite mustard

1 Cup Olive Oil

Mix all ingredients until incorporated.