Wednesday, May 21, 2014
Asian Coleslaw Salad
Makes 16
Servings (1/2 cup each)
If you don’t like regular
cabbage, try Bok Choy or Napa Cabbage.
These are more like a lettuce instead of a cabbage. Adding sesame seeds to this Asian dish is
also a good addition and will add a different flavor and texture to it.
Crunchy Topping
- (1) pkg Ramen noodles (not the seasoning
pack), broken into small pieces
- 3 oz. slivered almonds
- ½ cup sunflower seeds
- 2 Tbsp butter
Directions:
1)
Heat a
skillet to medium heat and allow butter to melt. While butter is melting, break up the ramen
noodles and add to skillet along with remaining ingredients.
2)
Stirring
frequently until the mixture is golden brown.
Cool and set aside.
Salad Mixture
- 1 bag of shredded cabbage
- 1 bag of shredded broccoli
- 1 cup fresh or frozen (thawed) Edamame
- 4 green onion, chopped
Directions:
1)
Mix all
ingredients together in a large mixing bowl or salad bowl.
Dressing
- ½ cup rice wine vinegar
- 2 Tbsp low sodium soy sauce
- 2/3
cup sugar
- 2/3
cup extra virgin olive oil
Directions:
1)
Mix sugar
and vinegar together.
2) Combine soy sauce and oil together.
3) Slowly add the oil mixture to the sugar mixture
while continuously stirring to allow emulsification.
4)
Add to the
salad and right before serving garnish with the crunchy toppings.
Exchanges: 2/3 starch; 3½ fats; ½ vegetable