So many slaws…so little time. This could be my favorite salad I’ve ever shared!
So many yummy summer recipes and we’re saying, “So long summer,”…I just can’t bear it. We have had maybe 6 weeks of summer if we were lucky. So please cheer me on in my quest to share fresh veggies and fruits. I just can’t give it up yet!
If asked to bring a salad to a BBQ, this would be my choice. It is filled with all of my favorite things and with our garden going strong I just adore the fresh and crunchy toss-ins I can find right in my own backyard!
Begin by toasting slivered almonds.
Then shred a big head of napa cabbage.
Next chop away; a bunch of cilantro, summer squash, zucchini, and radish, (yes, all from my garden ;D), a bunch of green onion, including green tops, add petite green peas, and sliced water chestnuts.
Give it a good toss and tuck it in the fridge to chill while you make the dressing.
Creamy Soy Dressing these are the ingredients you’ll need.
Measure the makings into a bowl and give it a whisk until it’s smooth.
I toss the dressing with the veggies just before serving.
Garnish with toasted almonds and you’re going to love the crunch and amazing taste with each bite!
1-1/3 cups green onion, thinly sliced, including green tops
1-1/3 cups cilantro leaves, rinsed and lightly packed
1 small zucchini, thinly sliced
1 small summer squash, thinly sliced
1 cup frozen petite green peas, rinsed and drained
1 (5 oz.) can water chestnuts, sliced and drained
Place almonds in a 9×13″ pan and bake until golden in a 350 degree oven for 6 to 9 minutes. Shake the pan after 6 minutes and watch carefully as they burn easily. In a large bowl, combine cabbage, radishes, green onions, cilantro, squash, petite peas and water chestnuts. Refrigerate till ready to serve. Add dressing and toss. Pour into a serving bowl and garnish with almonds.
Creamy Soy Dressing
3 Tbsp. white wine vinegar
3 Tbsp. sugar (or 1/2 dropper of liquid stevia)
1 Tbsp. soy sauce
1 clove peeled and minced garlic
1/2 tsp. Asian sesame oil
1/2 tsp. ground ginger
1/4 tsp. cayenne
1 cup mayonnaise
In a small bowl, combine all ingredients and stir until sugar dissolves, (another good reason to use liquid stevia). Pour over Napa Cabbage Slaw and toss well.
Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…
let's be friends!
Join our mailing list to receive the latest and greatest from Cheery Kitchen.