A few posts ago I mentioned an Asian Salad that I made. It turned out so good that I thought I would give it some more face time on the blog. At work a few girls and I started a ‘lunch club’ and have been switching off days bringing food for eachother to share at work. We decided to go for healthier foods, mostly soups, salads, and sandwiches. Lots of soups lately, becuase its cold and snowy right now- which I will post more of soon! I served it with Thai Chicken Noodle Soup, a easy recipe I got from Real Simple December Issue. For the Chicken Noodle Soup mix 1/2 cup of lite coconut milk wtih 2 cans of Progresso Chicken Noodle Soup and add 2 TB of lime juice. This should serve four people when you add the salad to the meal.
Asian Broccoli Salad with Sesame Ginger Dressing
1 head of broccoli, chopped to bite size
1 head of cabbage, chopped
2-3 carrots, shredded
1/2 cup peanuts
1/4 cup rice vinegar
1/4 cup sesame oil
2 TB soy sauce
2 TB honey
2 TB grated fresh ginger
2 TB toasted sesame seeds (optional)
Steam broccoli, mix dressing, then pour over salad mixture.