Asian Slaw Salad

 

Headed to a supper party? Insure you’ll have something tasty and clean on the table by offering to bring a side dish! This helps the host and helps your pant size. Win, win!

 

In The South, people like slaw.  Usually with BBQ or with fried seafood, and always at picnics.  This dish is less mayonnaise-based and more unclogged artery-based, but trust me, it will fit in at any feeding affair!

While I fancy myself a Southerner, I actually never liked slaw (or Sweat Tea or Potato Salad, for that matter).  However, my best friend’s mom used to make an Asian slaw that was ‘Rah-dic-u-lous-ly’ good, at least as far as slaw goes.  It did, however, include both the noodles and the seasoning packet from an Oodles o’ Noodles package–which, back in the day, was a staple of mine.  Now I prefer chemical-free, weirdness-cancer-causing-ingredient-free real food, so oodles of noodles are no longer in my line up.

Y’all remember those right? Ninety-nine cent packages of dried noodles in a variety of flavors, like “chicken” “beef” and “Oriental” .  They were pretty much all I ate in college, besides late night “Bull Whips” (which were just over-priced bread sticks from a nearby pizza joint, but that’s another blog for another day).

This recipe is a healthier version of Asian slaw with REAL ingredients inspired by the dear “Cindle Sue”.  Eat up, Y’all!

 

 

INGREDIENTS:

In a sealable container (preferably glass) combine all of the following:

1 bag of organic broccoli and carrot slaw (I used Trader Joe’s organic slaw ~8 oz bag)

1/2 cup almond slivers or Sesame Seeds

1/3 cup rice vinegar

1/3 cup olive oil

1/4 cup soy sauce

1-2 Tbsp honey or maple syrup

It’s better if served several hours after prep or the following day, to let the veggies absorb the flavors and marinate in the yum.

Makes 6-8 servings.

Keeps in the fridge all week!