Easy Veggie Salad With Asian Dressing
"Created for RSC Lucky #13. A crunchy broccoli slaw, marinated in an Asian inspired dressing."
photo by Kumquat the Cats fr
- Ready In:
- 15mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
-
SALAD
- 1 (12 ounce) package broccoli slaw mix (or a mix of shredded broccoli stems, carrots & purple cabbage)
- 1 (16 ounce) can chickpeas, drained (garbanzo beans)
- 1 cucumber, chopped (about 1 cup)
- 1 cup artichoke heart, chopped
- 3⁄4 cup tomatoes, chopped
-
DRESSING
- 1⁄4 cup rice wine vinegar
- 1⁄4 cup olive oil
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1 tablespoon honey
- 2 teaspoons garlic, minced
- 1⁄2 teaspoon celery seed
- 1⁄2 teaspoon marjoram
- 1⁄2 teaspoon salt (I use sea salt)
- 2 tablespoons toasted sesame seeds
- 2 tablespoons fresh cilantro, finely chopped
directions
- In large bowl, combine all 5 salad ingredients.
- In small bowl combine all 11 dressing ingredients. Stir or whisk to combine.
- Pour dressing over salad, mix well. Cover and refrigerate til serving time.
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Reviews
-
Really liked this one, of course it has lots of my favorites so I couldn't go wrong! I didn't add the celery seed or marjoram to the sauce and used black sesame seeds which gave a pretty contrast to the salad. Made for ZWT6. -
There was no way I wasn't going to love this recipe. Two of my favorite veggies (tomatoes, artichoke hearts), my favorite beans and my favorite Asian salad dressing mix (rice vinegar, sesame oil, soy sauce). It was awesome! Instead of broccoli slaw (generally it's not available where I live) I used red and green cabbage and a few extra thinly sliced baby carrots I had in the fridge. My BF also loved this; he ate the leftover dressing in his bowl with a spoon. I have salad leftovers, which no doubt will keep well until tomorrow. I will add some croutons I have, will taste great! Oh, I omitted the olive oil altogether. Otherwise no changes other than already mentioned. Thanks for this great recipe! Will undoubtedly make again. -
Crunchy, healthy and tasty. I substituted cooking sherry for the rice wine vinegar because it was all I had and it was good. -
A nice salad with a pleasant dressing! Thanks and good luck!
Tweaks
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There was no way I wasn't going to love this recipe. Two of my favorite veggies (tomatoes, artichoke hearts), my favorite beans and my favorite Asian salad dressing mix (rice vinegar, sesame oil, soy sauce). It was awesome! Instead of broccoli slaw (generally it's not available where I live) I used red and green cabbage and a few extra thinly sliced baby carrots I had in the fridge. My BF also loved this; he ate the leftover dressing in his bowl with a spoon. I have salad leftovers, which no doubt will keep well until tomorrow. I will add some croutons I have, will taste great! Oh, I omitted the olive oil altogether. Otherwise no changes other than already mentioned. Thanks for this great recipe! Will undoubtedly make again.
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
