On the cooking board I frequent, we get a lot of questions about non-mayo salads for picnics, barbeques, and other outdoor events. Let me tell you, people, this one would be perfect! It’s fantastically easy to put together, packs a great flavor punch, and stays crunchy for quite some time. Sounds perfect for summer, doesn’t it?!?
Crunchy Asian Cabbage Salad
adapted from Good Things Catered
1 small head cabbage, sliced thinly.
1 carrot, grated
6 green onions, sliced and dark green ends discarded
2 TBSP cilantro, minced
1 1/2 TBSP reduced-sodium soy sauce
1 TBSP freshly grated ginger
1 1/2 TBSP rice vinegar
1 tsp. sesame oil
1 tsp. lime juice 1 small can mandarin oranges, drained 1 TBSP sesame seeds
1. Combine all ingredients in large bowl and toss well to combine. Place in fridge and let stand at least one hour. Before serving, toss once more.
one year ago: spiced nutstwo years ago: one of my all-time favorite cupcake recipes, key lime cupcakes with white chocolate-coconut frosting