Monday, February 18, 2013


Contributor| Teresa Stebbins 

This is another recipe that only gets better as it sits. Giving the flavor of the dressing time to marry with the vegetable ingredients, really punches up taste.  I've adapted this recipe from one I found that used store bought salad mix. There are preservatives on the bagged salads and I prefer using fresh vegetables, and usually organic is best! It takes a little more time, but I would rather take a little time and effort and have a superior product in the end! We try to be very conscious of what we put into our body. Incidentally, this dressing recipe would be great for other dishes. I think just a little of it on steamed green beans would be great or stir it into some steamed broccoli and rice! Let us know how you used it!

For the Dressing:
1/4 c. honey ( I used agave nectar)
1/4 c. unseasoned rice vinegar
1 Tbsp. soy sauce
1 tsp. Asian sesame oil
1 Tbsp. peanut butter ( I use fresh ground peanuts)
1/2 tsp. salt
1/2 tsp. siracha sauce (optional-if you don't like it spicy)
1 Tbsp. minced fresh ginger
1 large garlic clove, minced
Comine all the ingredients in a bowl and stir until the peanut butter is dissolved. Set aside

For the Slaw:
Shred finely 1/2 half head each of red cabbage and green cabbage. ( I pick small ones)
2 cups shredded carrots
1 red bell pepper, bite sized pieces
1 c. cooked and shelled edamame (I use more-we love them)
2 medium scallions, finely sliced
1/2 c. chopped salted peanuts ( I use what I have on hand...cashews, walnuts, or pecans)
1/2 c. chopped fresh cilantro (leave it out of you don't like it)
Combine all the slaw ingredients in a large bowl. Toss with the dressing. Add a little more salt if you prefer. Chill and serve cold.
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Photos By Jeff Jones Snap It Photography

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