Receta Super Quick Asian Cole Slaw
OHhhhhhh My Gosh! SO quick and So easy. The only problem with this, is that I did not make enough of it and want MORE! This is so light and refreshing. It's a great side salad for your SAD friends, or a main course. Cucumbers and summer squash make this a very cooling dish. Suggestion: Serve with Sunflower Seed Pate.
For this dish I ended up using the spirializer that I had packed away and thought I hated. It worked great. Unlike my World Cuisine spiralizer, which is awesome for "pasta" like dishes, my Benriner Cook Help spiralizer, using the medium blade, does not remove the seeds/core and you get a very watery, juicy, stringy strand, which works perfectly for a cole slaw. This was so tasty that I drank the left over juice from the bowl.
You could also use a vegetable peeler or mandoline for a similar effect. *Made this again...and I used the World Cuisine Spiralizer this time, with the smallest blade and it turned out GREAT!
Asian Garden Salad - Serves 2
- 1 large zucchini (spiralized THIN)
- 1 yellow summer squash (spiralized thin)
- 1/2 cup grape or cherry tomatoes, halved
- 1 cucumber, sliced thin
- 1/2 red bell pepper, julienne
- 1/4 red onion, sliced very thin
- 1 carrot, shredded
- 2 Tbsp brown rice vinegar
- 1 Tbsp sesame oil
- 1 Tbsp olive oil (optional)
- 1 Tbsp lemon juice
- 1/8 tsp sea salt
- 1/2 tsp minced ginger
- 1 Tbsp nama shoyu (or tamari)
- 2 tsp honey or agave nectar
- black sesame seeds (garnish)
Procedure
Spiralize zucchini and squash finely, or finely julienne cut, or use a mandoline.
Place cut veggies in a large mixing bowl and add remaining ingredients. Mix and let sit for 30 minutes or so...or eat right away. It's perfect!