It has always been hard (nearly impossible) for me to get my recommended intake of veggies. I mean, honestly, it was hard for me to eat any veggies (except lettuce) at all. Mainly, because I did not like them unless they are blended to smithereens in a Vitamix. So a few years ago my husband and I decided we were going to work on our veggie consumption. The only thing we regularly ate before was broccoli. Well, that was good and all but come on, two adults…in their 30’s…squeamish around veggies??? It wasn’t cute anymore, and frankly, has always been a bit ridiculous. But nonetheless, there we were. I started sautéing, roasting, and steaming, and before long, we had a pretty impressive list of veggies that we consumed and actually enjoyed. But those were cooked veggies. Who even thought about raw ones?
Well, this year we decided (I think mainly “I” decided…your secret is out Mr. Hodge!) that we were going to try to eat more raw veggies. Actually, just the thought of it made me cringe. Until now. CRUNCHY ASIAN SLAW! Three words, say them with me…CRUNCHY ASIAN SLAW!
I found the original recipe here on the Tasty Kitchen Blog. I made a few modifications and WOW! I had a friend over for lunch and made this but I was nervous to try it. Once I did, I almost couldn’t stop eating it. The real surprise was when my husband got home from work I suddenly heard crunching going on in the kitchen. I turned around to find him inhaling it! It was a proud day for the both of us.
Here is the recipe with the modifications I made:
3 cups green cabbage (thinly sliced)
2 cups purple cabbage (thinly sliced)
1 cup shredded carrots
1/2 red bell pepper (chopped)
3 green onions (chopped)
1 cup cooked soy beans (shelled)
2 tbsp. butter (or coconut oil)
1/2 cup slivered almonds
1 tbsp. sesame seeds
1 pkg. Raman noodles (crushed and without seasoning packet)***
For the Dressing:
1 clove grated garlic (I use a mircoplane but the finest side of a box grater will work too)
2 tsp. grated fresh ginger
1 tsp. red pepper flakes
1 tbsp. Tamari (or regular soy sauce)
1 tbsp. Rice Vinegar
1 tbsp. Sesame Oil
1 tbsp. Honey
2 tbsp. freshly squeezed lime juice
4 tbsp. Extra Virgin Olive Oil
Pinch of salt & black pepper
Pinch of cayenne pepper
Start by making the dressing. Combine all of the ingredients EXCEPT for the Olive Oil. Once all of the dressing ingredients are combined, slowly drizzle in the olive oil while whisking vigorously. Set the dressing aside.
In a skillet on medium heat, melt butter (or coconut oil) and place almonds, sesame seeds, and crushed raman noodles into the skillet. Begin to brown these ingredients on medium heat and stir every couple of minutes. It should take about 10-12 minutes for them to become nice and toasty. ***If you can’t handle the thought of eating raman noodles, just substitute more almonds and sesame seeds). Once browned, set these ingredients aside to cool.
Go ahead and cook the soy beans and set them aside to cool as well. Then combine the cabbage, carrots, peppers, and green onions in a large bowl. Add the cooled soy beans and crunchy almond mixture to the bowl. Drizzle dressing on the ingredients and toss well to combine.
And there you have it! Crunchy Asian Slaw. Trust me, it is delicious and you won’t be able to get enough!