No-cook dishes are wonderful any night of the week. You can prep the ingredients the day before, store them in airtight containers, and assemble everything later. Asian Slaw is a go-to favorite. We use it as a side dish and also an entrée.
Make It an Entrée
Upgrading this flavorful side to an entrée is quite simple. Our favorite option is to add grilled salmon or shrimp – leftover roasted chicken works too. Double the dressing recipe and add glass noodles.
Ingredients
7 cups of vegetables ( peppers, cabbage, carrots, kale, shredded sprouts, etc.)
1 cup of cilantro
4 whole scallions, chopped
DRESSING--
4 tablespoons extra virgin olive oil
1/3 cup of rice vinegar
3 1/2 tablespoons honey
1 1/2 tablespoons sesame oil
1 1/2 tablespoons coconut aminos (soy sauce or tamari)
2 teaspoons fresh lime juice
2 garlic cloves
1 1/2 tablespoons fresh ginger
1/2 to 3/4 teaspoon sea salt
1/2 teaspoon red chili flakes
OPTIONAL --
sesame seeds
peanuts or cashews
Instructions
- In a large bowl, combine all vegetables, scallions, and cilantro
- Add all dressing ingredients into a pint-sized jar and shake vigorously (or whisk in a bowl)
- Pour dressing over vegetables and toss until well combined
- Top with optional sesame seeds, peanuts, or cashews
Notes
The dressing can be prepared up to two days prior to serving. Mix well before adding to the vegetables. Create an entrée by adding roasted chicken, shrimp, or salmon.
If you love quick and easy, check out Trader Joe’s Favorites and How We Use Them.
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