Green Slaw

Shared by Marie Rayner on her site “The English Kitchen”, this pretty green salad is easily made ahead of time, ready to serve when you are.
Prep time: 25 minutes
Servings: 6
1/2 head of Cabbage, sliced thinly (Savoy cabbage is perfect for this recipe)
1 Green Sweet Bell Pepper, trimmed, seeded and julienned
1 Cucumber, sliced lengthwise and cut diagonally into half circles
3 Green onions (scallions) washed and thinly sliced diagonally
1/2 cup Sugar Snap Peas, trimmed, de-stringed and sliced diagonally
1 green Chili Pepper*, seeded and thinly sliced (optional)
*Examples of green chili peppers are Anaheim or Jalapeno
1 ripe Avocado, pitted, peeled and cubed
a handful of fresh Cilantro leaves, coarsely chopped
1/2 cup flaked or sliced Almonds, toasted
Ingredients for the dressing:
1/4 cup fresh Lime Juice
1/4 cup Olive Oil
2 Tablespoons toasted Sesame Oil
1 teaspoon fresh Ginger Root, finely grated and peeled
1 Tablespoon Maple Syrup
Salt and Black Pepper to taste
1. Prepare all of the vegetables and toss together in a large bowl.
2. Whisk dressing ingredients together. Pour over the salad and gently toss .
3. Sprinkle with the toasted almonds and served immediately.
Note – All of the vegetables can be prepared and tossed together well ahead of time. Cover and chill. Add the dressing at the last minute before serving and sprinkle with the almonds.

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