Get Your Spice On

The Oregonian's FoodDay recently featured a slew of slaw recipes that were vegan and vegetarian. Don't let that throw you off though. These recipes featured fresh, crispy vegetables combined with light dressings - gone are the days of cabbage weighed down by mayonnaise. This was my favorite of the offerings in FoodDay and couldn't believe how flavorful and fresh it was when I ate it. Plus, it couldn't be easier! Get out your mandoline slicer and get to work. You won't regret it. Also, if you care about these things, one serving of this stuff has less than 100 calories.



Spicy Asian Zucchini Slaw

Salad
1 
large green zucchini, julienned or shredded
1 orange
 bell 
pepper, 
cut 
into 
thin 
1‐inch‐long 
slices

2
 green 
onions,
 thinly
 sliced

1 
cup 
bean
 sprouts

1/3
 cup 
raw 
cashews


Dressing
3 
tbs.
 rice
 wine
 vinegar

1
 tbs.
 soy 
sauce

1
 tbs.
 dark
 sesame
 oil

1
 tsp. grated
 fresh
 ginger

1
½
 tsp. lightly
 toasted
 sesame
 seeds

¼ tsp.
 crushed
 red 
pepper
 flakes


1. Toss together salad ingredients in a large bowl.
2. In a small bowl, whisk together the dressing ingredients.
3. Toast sesame seeds in a small dry skillet over medium heat until lightly browned. Add to dressing.
4. Dress the salad just before serving and toss to coat.
5. Enjoy!


____________________
Eric
Eric Lovelin Photography