Summer is the Perfect Time for Salads

Deb from Concord loves to experiment with new recipes. She received this one from a friend out West. With summer creeping up on us (yes, at some point it will look like summer) salads will be perfect on a hot day. This Asian Slaw recipe combines the tang of rice wine vinegar with the sweetness of mangoes, the slight zing of scallions, and the crunchiness of cabbage.

Asian Slaw

• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 1 mango, not fully ripe
• 3 medium scallions, chopped
• 3 Tablespoon rice vinegar
• 1/2 lime, juiced
• 1 Tablespoon low sodium soy sauce (or tamari for gluten free)
• 1 Tablespoon peanut oil
• 1 teaspoon black and white sesame seeds

Dice the mango and then combine it with the cabbage, carrots, scallions. Toss together in a large bowl.

Prepare the dressing by whisking together the rice vinegar, soy sauce, and lime juice; slowly whisk in the oil.

Pour the dressing over the cabbage mixture and toss to coat. Let it sit at least 15-20 minutes to let the dressing soak in.

Serve sprinkled with sesame seeds

I made this and my family loved it too. I grilled up some chicken and used this one as a side dish. It was even better the next day.

Enjoy great food that is great for you,

Coach Nancy