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
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Ingredients:
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
Directions:
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 nuts
two years ago: one of my all-time favorite cupcake recipes, key lime cupcakes with white chocolate-coconut frosting
This is totally my kind of salad…I will probably make it this weekend!
I love the mandarin oranges in this salad 🙂 I will definitely try this out soon (if not this weekend)!!
this would go so well with so many meals! great job! <3
that looks great…I think I am going to make it this weekend!!
Great recipe! I love mandarin oranges in my salads. This would be great with some crunchy Asian noodles on top.jessyburke88@gmail.com
Yum! This sounds so light and fresh.