It started with an Asian salmon recipe.
What to go with it . . .
I had one large, beautiful, red, organic pepper, sitting on the counter,
just waiting to be appreciated.
Salad?
I opened the refrigerator, and remembered I had about 1/3 bag of coleslaw
(mixed cabbage and julienned carrots) that I needed to use.
Ding! ASIAN SLAW.
What else can I can throw in there . . .
Think "CRUNCHY".
Raw, organic broccoli. Perfect. I chopped that up.
I already had green, organic onions for the salmon recipe,
so I chopped up about 1/4 cup, and added those, too.
Nuts would be good.
I opened the cupboard,
and saw that I had about 1/4 cup of roasted peanuts sitting at the bottom of the bag.
I threw those in.
Now, I needed a nice light, refreshing, and flavorful dressing to pull it all together,
and I stumbled upon the following:
- 1/3 cup white wine vinegar
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
Toss together, and let sit in the refrigerator for at least an hour.
De-licious.
This will be my go-to Asian slaw dressing.
I found this dressing on the following site:
https://www.tasteofhome.com/recipes/asian-coleslaw/
