This light, summer salad is packed with Asian flavor, lots of color, and fun textures. It’s great to pack for a picnic or back to school lunch!
How is it that August has already arrived? I mean, seriously – it seems as if I blink and summer sifted through my fingers like quicksand. I’ve started to get emails about fall fashion, back-to-school lunches, tailgate menus, and Labor Day party ideas. It’s a bit unnerving, if you ask me! To make this matter more unsettling is the fact that this very day, August 5th, marks the first day of Mizzou football training camp. So long, hubby. See you in January!
Ryan’s team of coworkers in the athletic department said farewell to summer and hello to football season with a cookout last week. I was designated to the “side items” list of things to bring, and decided that I needed something light, colorful and fresh to bring a little redemption to the overflow of hot dogs, brats, burgers and potato chips.
To my surprise and girlish delight, this group of “meat heads” went crazy for this “salad.” I decided to call it an Asian slaw for their own benefit, since the word “salad” tends to wrinkle noses and invoke responses of “that’s too healthy!” or “why do you eat rabbit food?” at these type of gatherings.
I’m planning on making this salad a few more times between now and Labor day. With all those colors + the combo of creamy and crunchy textures, eating a bowlful of this just makes me feel good. The light Asian vinaigrette has the perfect balance of sweet + tart, plus a little kick at the finish from the Sriracha. It will be a staple for late-summer picnics, pot lucks, and could even make an exciting back-to-school lunch. Add a grilled chicken breast for extra fuel and a satiating dose of protein. Some grilled or sauteed tofu would be great as well!
How are you commemorating the end of summer and preparing for the back-to-school season? I’d love to hear about it in the comments section below! And if you make this salad, let me see your work of art through and Instagram pic with the tag #sweetcayenne !
For the salad
- 1 16 ounce bag cole slaw blend cabbage
- 1 large mango, peeled and diced into 1/2 ‘’ pieces
- 1 large avocado, peeled and diced into 1/2 ‘’ pieces
- 1/3 cup fresh mint leaves
- 1/2 cup shelled edemame, thawed if frozen
- 1/3 cup slivered almonds, lightly toasted
- 3/4 cup chow mein noodles
For the dressing:
- 1/3 cup Honey
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon Sriracha sauce
- 1/3 cup neutral-flavored oil, such as grapeseed
- 1/3 cup seasoned rice vinegar
- 2 teaspoons toasted sesame oil
- Combine all ingredients for the salad in a large serving bowl.
- Combine all of the dressing ingredients in a mason jar tightly fitted with a lid. Shake vigorously to combine.
- Pour the entire contents of the dressing onto the salad ingredients. Toss to combine. Serve immediately.