Asian Chop Chop Salad

This is SO EASY and is really good day 2 or 3.  Think of it like an "asian coleslaw".  I serve this with chicken satay. 

I made this the other day, simply because I am working so hard on "decreasing carbs" and this sounded like a recipe that fit the bill.  I really didn't follow any one recipe...I kind of made this up as I went.  I found myself shopping in Big Y just picking up any and all "asian style" vegetable with the idea that I am going to chop them all to around the same size (bite size) and keep them raw.  I added some fun ingredients to give this secret salty  crunch and a hint of protein.  NOTE:  for peanut free people, substitute the peanut butter with tahini.

Ingredients:

Salad:

• 1 head napa cabbage (basically just fill a large bowl about 2/3)
• 1 c shredded/julienne carrots (you can buy them at the grocery store pre-packaged this way, or use your food processor on the "julienne setting"
• 1 c snow peas (remember, these are the flat pods)
• 1 red pepper, sliced in strips
• 1 yellow pepper, sliced in strips
• 1 serrano pepper, seeded and diced (optional)
• 1/2 c cilantro, chopped
• 1 avocado, medium diced 
• 1 c edamame
• 1 cup scallion, chopped (white and green)
• 2 T toasted sesame seeds
• 1/2 c wasabi peas
• 1/2 c toasted soy nuts (find these near the nuts in the produce section)

Dressing:

• 1/2 c rice vinegar
• 1/2 c low sodium soy sauce
• 1 t minced garlic
• 1 t minced ginger
• 1 T peanut butter
• 1 T lime juice
• 1 T sesame oil
• 1 t honey
• salt and pepper, to taste
• 3/4 c canola or vegetable oil

Directions:

Prepare vegetables, except for avocado, and place them in large bowl (bowl should be large enough to mix the salad thoroughly).  Set aside.  For dressing, whisk all ingredients in bowl except for canola/vegetable oil.  Slowly whisk in the canola oil to emulsify or thicken the dressing (an emersion blender works well here too).  

Pour dressing over vegetables and mix thoroughly (dressing will settle on bottom).  Let sit for 1 hour before serving and mix several times during this hour.  

When preparing to serve, dice avocado (otherwise it will brown).  On each individual serving, add avocado, sprinkle soy nuts, toasted sesame seeds and wasabi peas.  

Easy Summer Salad

My sister Kristin is the queen of the family green salads.  Her favorite ingredients tend to be arugula, avocado, grape tomatoes and red onion.  She keeps it simple, fresh and elegant every time with a fresh vinaigrette or a speciallty store bought dressing.  For Father's Day, she brought with her (in addition to the Milton Marketplace Quiches- which I LOVE), this yummy salad

Ingredients

• Arugula (1-2 bags, depending on the size of your group)
• Grape tomatoes (red and yellow), halved
• Edamame beans
• Red Onion, chopped
• Freshly ground Himalayan Pink Sea Salt (or any coarse salt available to you)
• Freshly ground black pepper

Dressing:

• Brianna's Blush Wine Vinaigrette