Spring is coming any day now. I know it. The sump pump is working overtime with all the melting snow, the tulips are starting to peek through the mulch in our front yard, and today I was plenty warm outside in a light fleece jacket. In two weeks, I can go buy my tomato plants!
As I wait for spring to actually take hold (which, if we’re lucky, means crocuses in May), I’m starting to crave fresh green things. Sweet Pea pretty much wants to eat nothing but fresh fruit and graham crackers these days (although we did get her to eat casserole the other night…progress!), so we’ve go the crunchy grapes and creamy bananas covered in our house.* But I’m starting to crave salads with crisp peppers, ripe tomatoes, and boatloads of fresh greens.
We had dinner at my parent’s house the weekend before Easter, and I needed a side dish to bring along. My initial thought was the traditional Asian coleslaw that everyone brings to parties with the ramen noodles and oily (but so good!) dressing. But not only do ramen noodles have dairy in them, they also contain about a hundred chemicals that we’re trying our best not to eat anymore in our house. So what’s a girl to do? Make up my own salad!
This is much lighter than most of the Asian coleslaw salads out there. Feel free to make more dressing, or add additional seasonings if the flavor is too light for you. Tom said he actually preferred this version to the usual ramen version…Kristin for the win!
*Incidentally, did anyone else out there experience a complete toddler eating 180? Sweet Pea used to eat everything, from sweet potatoes to asparagus. Now, I put sweet potato into a soup and she spits it out like it’s moldy. She eats black olives like they’re going out of style, but heaven forbid I serve her beef. I just. don’t. get it.
Asian Crunch Coleslaw
2 Tbsp. olive oil
2 Tbsp. rice wine vinegar
1 Tbsp. honey
1 Tbsp. low-sodium soy sauce
1 bag prewashed broccoli slaw
1/2 green bell pepper, diced
1 bag prewashed sugar snap or snow peas, sliced
Chow mein noodles for garnish (optional)
Combine dressing ingredients in the bottom of a large lidded bowl and whisk to combine. Add salad ingredients and toss until the vegetables are coated with the dressing. If desired, adjust seasonings by adding more of any ingredient. Top with chow mein noodles if desired. You shouldn’t need additional salt or pepper, but season to your taste buds. Enjoy!
Recipe Note: This salad keeps well in the fridge in a sealed container for several days. The dressing is light enough that the veggies stay fairly crunchy.
This is an original recipe by Kristin Lanari. If you’d like to post this recipe elsewhere, please give credit where credit is due!