Sometimes the menu mood calls for a crunchy salad, full of vegetables and lightly dressed. Some might call the following dish a coleslaw--I waffle between a chopped salad and, yes, coleslaw. Though, while many coleslaws get weighed down with heavy, sweet, mayo-laden dressings, this version keeps it light and tangy. I often mix the main salad contents up with whatever vegetables are around--asparagus will be a wonderful addition when it is available here locally in the next month or so! Also, colored peppers (red, yellow, orange) make a lovely and vibrant addition in the summer months!
Serves 8-10 as a side dish
1 cup cucumber, quartered and sliced thinly
1 bunch radishes, halved and sliced thinly
1/2 head green cabbage (or a bag of coleslaw from the produce section), chopped fine
1 cup peapods, cut into 1/4-inch slices
1/2 cup carrots, shredded, or baby carrots sliced thinly
1/2 cup cilantro, chopped finely
5 tablespoons canola oil
3 tablespoons rice vinegar
2 teaspoons light soy sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
1/2 teaspoon lime juice
Chop all the vegetables and mix together thoroughly in a large mixing bowl.
Mix the dressing ingredients in a small bowl, whisk vigorously to blend well.
Pour the dressing over the vegetables and toss to coat. Serve immediately, or chill until ready to serve.
The bonus of this salad is that it doesn't immediately break down as many other salads do--especially greens-based salads. I was pleased to have some as leftovers the day following a stirfry, springroll and salad feast, and the vegetables still had a great deal of crunch. How often can you say that about a salad?
What's this A-Z business about? Check out my kick-off post. And stay tuned for the random joy and nonsense I concoct during the month of April!