This is such a beautiful salad!
You really can’t put together a much healthier salad than this Asian Slaw!
It has Napa cabbage, carrot, cucumber, red cabbage, red bell pepper, green onions and snow peas.
This salad would be great with so many different salad dressings. For this post I paired it with one of my favorites which is a Thai dressing.
The dressing features fresh ginger, garlic, cilantro, peanut butter, mint, lime juice and some Thai Kitchen Spicy Chili Sauce. Pretty wild, huh?
The flavors are absolutely amazing together!
I have not tried it but this dressing could be used as a sauce for chicken or pork too.
I shared this recipe with Real Food Wednesday at Kelly The Kitchen Kop.
6 cups Napa cabbage, sliced thin
2 cups red cabbage, sliced thin
1- 1/2 cup carrot, shredded
1 cup English cucumber, julienned
1 cup red bell pepper, julienned
1 cup snow or sugar snap peas, raw or lightly blanched
(I cut mine in 1/2 longways)
2 Tblsp green onion tops, chopped fine
Stir everything together in bowl and chill in refrigerator while you make the dressing.
Place all ingredients together in blender:
2 Tblsp fresh ginger, peeled and minced
1 teaspoon fresh garlic, minced
5 Tblsp cilantro, chopped
2 Tblsp creamy peanut butter
1 teaspoon dry mint or 1 Tblsp fresh mint, chopped
1- 1/2 teaspoons brown sugar
2 Tblsp rice vinegar
1 Tblsp Mexican (Key) lime juice
1/2- 1 Jalapeno or Serrano pepper, seeded and minced
1/2 c grapeseed oil
1 Tblsp Thai Kitchen Spicy Thai Chili Sauce
1/4 cup of water
Blend everything together and taste- sometimes I adjust lime juice, brown sugar or chili sauce.
This recipe makes about 1- 1/2 cups of dressing
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