Summer Salad: DLD Recipe
Tired of bringing the same old potato salad to summer BBQ's? I know I am! With BBQ season here, the dreaded side dish assignments are coming in from friends and family. You ponder for a bit, ponder some more and finally rest on bringing a traditional green salad that you brought to the last BBQ. Folks! Enough with the green salads! We have a solution for you...Today's recipe is as beautiful as it is yummy! I've brought this dish to a couple of family parties and it has been a HUGE hit. It's light, fresh and fast. Enjoy!
Asian Cabbage Salad
For the dressing:
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Asian sesame oil
- 1 tablespoon peanut butter
- 1/2 teaspoon salt
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
For the slaw:
- 4 cups shredded cabbage (green and purple)
- 2 cups prepared shredded carrots
- 1 red pepper, thinly sliced into bite size pieces
- 1 cup pre-cooked, shelled edamame (available fresh or frozen)
- 2 medium scallions, finely chopped
- 1/2 cup chopped salted peanuts
- 1/2 cup loosely packed chopped fresh cilantro
- Make the dressing by combining all ingredients in medium bowl. Stir with a whisk until peanut butter is dissolved. Set aside.
- Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve chilled with our cilantro-lime sliders found here.
Thank you to Tiffany Anderson for her photography skills!