Saturday, February 12, 2011

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.