Tuesday, September 4, 2012
Whole Foods Recipe: Asian Slaw with Ginger Peanut Dressing
I am not a salad person. Never have been. I can count on one hand (on three fingers, actually) the number of times I have ordered a salad as an entree at a restaurant. And I can probably count on two hands the number of times I've ordered a side salad. I just..really do not enjoy salads.
This has always been a point of annoyance for me, especially since we adopted a more whole foods lifestyle. I should be embracing the salads. They're healthy! Full of veggies! Fairly easy to prepare! And yet...gag.
When I saw this recipe on Pinterest I was drawn by all the colors (and the cilantro. Which I LOVE). I pinned it and thought, "Eh, worth a try." I served it as a side with our fav plate lunch BBQ chicken and some sticky rice. At the end of the meal I realized I had barely touched my chicken or rice and had eaten like 3 servings of this salad.
I think perhaps I've been eating the wrong salads.
The thing about this salad is that it makes a TON and cabbage doesn't hold up well in the dressing for too long. Unless you're making it for a baby shower or you have a large family that is really passionate about salad, I'd recommend mixing up the dressing separately, tossing all the veggies together in a bowl, and keeping the peanuts separate. Then just take what you need.
Also, to make it more of a meal, I've started buying a rotisserie chicken, shredding it up, and keeping it in a tupperware in the fridge. It's super quick and easy to grab a handful of salad, a few peanuts, a little chicken and toss with dressing. My lunch is ready to eat in 2 minutes. My kind of meal!
Find the full recipe with prettier non-iPhone pictures over here.