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9.28.2011

Crunchy Rainbow Slaw

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My sister arrives today from Houston. I am so excited to have her for a whole week! Can you tell???? I have shared with friends that we will be having visitors over the next few weeks before the baby arrives and people are just surprised, but I think it is a perfect time. You know why? It will keep me less occupied and thinking of the baby's arrival. I am looking forward to entertaining, sitting and laughing with my younger sister. Her husband then arrives a few days later.


Yesterday i took advantage of getting a hair trim. My hair has been getting tangled and Ryan has even noticed knots in my hair. Well, that is what happens when it is time for a haircut! I am looking forward to a different style, perhaps some highlights after the baby is born though.


I was home alone yesterday and usually I do not feel like cooking for myself, sometimes, but last night I knew I had to follow through with a quick recipe I have been wanting to make. It was a combination of Angela's Detox Salad:


Detox Salad by Oh She Glows

or Vanilla Sugar's salad:

Extra Crunchy Broccoli Salad by Vanilla Sugar
I had a 12-ounce bag of Rainbow Slaw that I had picked and wanted to use, which consisted of shredded broccoli, cauliflower, carrots, and red cabbage. I made it my dinner folks. It was SO filling and delicious. I added ginger-agave cashews, garlic sesame sticks, raisins, and the dressing and BOOM! An explosion of flavors.

I hope you get to try this as a lunch or dinner salad. I believe your whole family will love it and it will be ready in minutes!



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Crunchy Rainbow Slaw

serves 1 large dinner portion or 2 lunch portions

Salad
1 1/2 cups rainbow slaw, prepackaged or make your own
(broccoli, cauliflower, carrots, and red cabbage)
1/4 cup garlic sesame sticks
1/4 cup candied ginger-agave cashews, or other nuts
1/4 cup raisins, golden or regular

All ingredients to a medium bowl and toss well.

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Dressing
3 Tablespoons Earth Balance Mindful Mayo (vegan)
2 Tablespoons red cider vinegar
2 teaspoons sriracha sauce or 1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 Tablespoon agave nectar

Mix dressing well until combined and add to the salad. May be refrigerated before serving. Leave nuts and sesame sticks to the end if you add the dressing to the salad and then toss in the nuts and sesame sticks when ready to serve to keep salad crunchy.

8 comments:

steve @ the black peppercorn said...

oooh - looks awesome. I love slaw. I love the combination of crunch and salty and sweet that you have combined together. Good job and have fun with your sista!

Erica said...

We had visitors right up to the last minute too! Nothing wrong with keeping your mind occupied! The salad looks delicious- I just LOVE broccoli slaw

The Farmers Wife said...

Wow that looks incredible! I love salads like this, yum! That's a great idea to have visitors come before the baby, wish I'd thought of that. ;-)

Jessica @ Dairy Free Betty said...

Oooh this sounds perfect!! Love it!

Glad that you have vistors coming, that's fun before baby!!

Rosita Vargas said...

Excellent salad recipe a real treat, looks absolutely beautiful and I love tricolor, you have good recipes, I stay at your cute blog, big hugs

Priyanka said...

This recipe looks so delicious and I cannot believe how simple it is. I am going to make this . Great blog you have here!

Ann said...

This looks fabulous! Enjoy your time with your sister! Baby's almost here!

marla said...

Such pretty colors in your rainbow salad...a great side dish :)

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