Are you ready for a fresh side dish that is full of flavor? Today I’m sharing this Asian Slaw with Ginger Soy Dressing. What also makes this recipe special is that I’m now part of the Secret Recipe Club and this is my first ‘swap’.
I can’t even remember when I signed up to be part of this group – I’m thinking it was over a year ago and was pretty excited that last month I received an email asking me if I was still interested since they had some openings. Of course I said YES! I’ve been envious of those who were in and now I’m part of the club! It’s always fun to try out other recipes and expand my palate.
How it works is each month you sign up saying you want to participate and then you are assigned another person’s blog and asked to make something from it. I was assigned An Affair from the Heart – Michaela had so many good looking recipes to try that I had a hard time deciding. I think the clincher for me was I am willing spring to happen and settled on this fresh salad with a tangy ginger soy dressing. If I can’t have spring weather, at least I can eat like it is!
We really loved this recipe and it is one that I’ll definitely make again! The dressing by itself could be used as a marinade or dipping sauce. So good!
- 4 cups broccoli slaw
- 1 cup shredded carrots
- 1 cups fresh pea pods (cut 1″ diagonal)
- 2 sliced green onions
- 1/4 cup chopped cilantro
- 1 sliced red pepper
- 1/2 cup ground salted peanuts
- 2 tablespoon sesame seeds
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1/4 cup vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon peanut butter
- 1/2 teaspoon salt
- 1/2 teaspoon siracha sauce
- 1 tablespoon fresh minced ginger
- 1/2 clove garlic minced
- Combine all salad ingredient in a large bowl
- Combine all ingredients except oil in a food processor then drizzle oil in while blade running (can be made ahead and refrigerated until needed)
- Pour over salad and toss
I make a few minor tweaks – the salad called for sunflower seeds but since I didn’t have any, I added some sesame seeds and I could not find snap peas so used pea pods instead. The dressing recipe is exact minus a bit less garlic. Find Michaela’s original recipe here. We thoroughly enjoyed this recipe and even though I’ll be assigned someone else next month, I know I be going back to try some other of Michaela’s recipes!
Hop around and see some other of this month’s recipes!