ASIAN RAINBOW SLAW
Colorful salads are so much more enticing than a bunch of salad greens piled nonchalantly on a plate, don’t you think? Home made salads are also guaranteed to be healthier and more economical than ordering one up at even your favorite restaurant.
This salad doesn’t necessarily have any fancy fixings like cellophane noodles or sautéed tofu either – it’s just a few grabs of produce and a well composed dressing. Simple is always easier and often yields better results!
You could make a slaw out of any of your favorite vegetables, or whatever you have on hand that day. What I love most about this particular concoction is the dressing. The lemon and brown rice vinegar in the dressing aesthetically brighten up the colors; especially that of the red cabbage. These ingredients puréed together with the almond butter and carrots create a naturally sweet and creamy dressing. Ahh – the joys of a dressing without added artificial ingredients.
- Purple Cabbage (1 head)
- Pear (1)
- Avocado (1)
- Edamame Beans (1/2 cup)
- Black Sesame Seeds (2 tbsp)
- Salt + Pepper
- Carrots (2)
- Almond Butter (2 tbsp)
- Brown Rice Vinegar (1.5 tbsp)
- Lemon (1/2)
- Soy Sauce (2 tbsp)
- Sesame Oil (2 tbsp)
- Water (2-3 tbsp)
- Create the salad by placing all dressing ingredients into a food processor and puréeing until smooth. Set aside.
- Finely julienne the red cabbage and place into a large salad bowl.
- Leaving the skin on, cut up the pear into thin bite-size slices. Add to the bowl with the cabbage and toss together.
- Slice up the avocado and add to the bowl as well, tossing with the cabbage and pear. Pour in about 1/3 of the dressing as you toss. You want to make sure the avocado and pear are coated so they don’t turn brown.
- Add the pre-cooked, shelled, and chilled edamame beans to the salad. Continue to toss all ingredients together.
- Add the rest of the dressing, toss in the black sesame seeds, season with salt + pepper as necessary and serve.