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Wednesday, May 31, 2017

Julienned Vegetable Slaw

This fresh, crispy salad will work well with any seasonal vegetables. If you don’t like your vegetables too crisp, you can blanch them all for a couple of minutes before adding the vinaigrette and then refrigerate them. 

1/2 cup (125 mL) orange juice
2 Tbsp (30 mL) rice vinegar
2 Tbsp (30 mL) sesame seed oil
1 tsp (5 mL) grated fresh ginger
1 Tbsp (15 mL) extra virgin olive oil

20 yellow beans, ends trimmed
1/2 red bell pepper, cut into matchsticks
3 green onions, cut into long matchsticks
1 medium carrot, cut into matchsticks
1 stalk celery, cut into matchsticks
1 cup (250 mL) thinly sliced red cabbage
1/3 English cucumber, cut into matchsticks
1 cup (250 mL) bean sprouts, washed
Handful cilantro leaves
1 Tbsp (15 mL) sesame seeds

In a small bowl, whisk together vinaigrette ingredients and season to taste with salt and pepper. Add 2 cups (500 mL) water to a small saucepan, boil water and blanch yellow beans for one minute (or all veggies if you prefer). Remove and cool in cold water. In a medium bowl, combine beans, red pepper, green onion, carrot, celery and red cabbage. Dress with 3/4 of the vinaigrette and refrigerate for four hours, turning ingredients a couple of times. Just before serving, add cucumber, bean sprouts, cilantro leaves and sesame seeds; fold together and adjust seasoning to taste. Drizzle remaining vinaigrette over salad.

Nutritional information 
Serves eight. Per serving: 83 calories, 2 g protein, 6 g fat (1 g saturated fat), 7 g carbohydrates, 2 g fibre, 0 mg cholesterol, 31 mg sodium

Best Health magazine, May 2013; Photo by Maya Visynei

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