Asian Slaw

3/21/2013

Eat more vegetables, eat more vegetables, eat more vegetables, blah - blah - blah. I know that I should be incorporating more vegetables into my diet but it's soooo hard sometimes. Fresh off the vine tomatoes - juicy, green cucumbers and sweet bell peppers - fresh from the garden, now those are vegetables that I can get excited about. It's a whole different story when I shop for produce in February or March. I find myself wandering up and down the produce aisles, looking for beautiful, fresh vegetables but ending up with the same old tired looking produce.

I found this recipe for Asian Slaw in Good and Fresh magazine recently. I think I was initially attracted to the bright colors, but when I realized that it combined fresh "winter" vegetables, I was even more excited. Winter produce is not looking so boring anymore.

Asian Slaw

5 cups shredded cabbage

1/2 cup shredded carrot

1/2 cup fresh snow pea pods, thinly sliced lengthwise

1/4 cup sliced green onions

1 cup thin yellow pepper strips

Toss to combine.

Dressing
3 Tablespoons rice vinegar
2 Tablespoons olive oil
1 Tablespoon sesame oil
1 Tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar (optional)

Cover and refrigerate.