Crunchy Coconut Asian Cole Slaw with Sesame Ginger Dressing
Crunchy Coconut Asian Cole Slaw with Sesame Ginger Dressing
Summertime salads are fresh, light, colorful and nourishing. Personally I don’t want to cook or clean up big messes in the summer. I want to be outside playing tennis or pruning my summer garden (which by the way has blossomed into quite a beautiful spectacle this year.) Summer is the time to take care of your body. And I can’t think of a better way to do that than by filling up on summer’s freshest ingredients. This salad covers all that and more!
This salad is loaded with a rainbow of nutritious vegetables that provide antioxidant and anti-inflammatory properties. Broccoli, red peppers, cabbage, carrots and cilantro are super power foods. And the crunchy toasted shaved coconut and sliced almonds add healthy oils and fiber.
I love the Sesame Ginger dressing. It’s light, a little sweet and a little salty, just the way a good salad dressing should be. Start with sesame oil, a good one. Make sure your sesame oil is fairly new; it doesn’t keep as long as other oils, so buy a small bottle if you don’t use it that often. Add rice vinegar, fresh ginger and fresh garlic, some soy sauce, peanut oil and brown sugar. Blend it all together and drizzle over your fresh greens and veggies. Fresh, clean, nourishing!
- Crunchy Coconut Asian Cole Slaw with Sesame Ginger Dressing
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup broccoli florettes
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup thinly sliced toasted almonds
- 1/4 cup toasted coconut chips (I used Creative Snacks brand available at Costco)
- 1/3 cup rice vinegar (unseasoned)
- 1/4 cup soy sauce
- 3 Tbsp brown sugar
- 1/4 cup sesame oil
- 1/4 cup peanut oil
- 3 cloves garlic, peeled and roughly chopped
- 1-1/2 inch square piece fresh ginger, peeled and roughly chopped
- Arrange the cabbages, red pepper, broccoli, carrots and cilantro on a salad platter. Top with almonds and coconut chips.
- For the Dressing: Combine all dressing ingredients in a container of a food processor fitted with a metal blade. Cover and process until smooth.
- Drizzle about half of the dressing over the salad and toss to combine. Store remaining dressing in an air tight container in the refrigerator.
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Asian Soba Noodle Salad with Ginger Dressing
Grilled Shrimp Asian Salad with Thai Peanut Dressing
