Let me explain. You may notice a few less photos for this post than normal. Basically, I had my day off arranged so that I could prep and photograph this dish during the good afternoon light in my kitchen. I had a few pounds of chicken breasts in the slow cooker for my shredded chicken, set to come out at just the right time for a late lunch/early dinner. Then we get a call that we need to go pick someone up from the hospital and take them home. The chicken is almost done, but not quite, and I'm losing my afternoon light. Life just kinda likes to get in the way of your plans sometimes, huh? Anyway, I felt privileged to have the opportunity to be there for this person when they needed us, so out the door we went. And guess what: when we got back home later, the chicken was somehow not overcooked and I got some okay photos. Life just kinda works out sometimes, huh?
When we finally ate this salad for dinner that night, I first and foremost was glad that our hospital ride was fine and dandy, and I felt just a little more appreciative of the nutrition that bowl full of healthy veggies was providing me. Now, hopefully you don't have to have the opportunity for a similar mini-life lesson when you make this salad, but I hope you appreciate it all the same :)
I modified the recipe from What's for Dinner? to fit our tastes/pantry and make it just a liiiiitle bit healthier. This salad has an amazing crunchy texture and is super satisfying. It can be served as a side (it goes great with salmon and would be perfect to take to a barbeque), or top it off with some Slow Cooker Shredded Chicken to make it an entree.
First, combine all your ingredients for the dressing and put it in the fridge. I really love the taste of sesame oil, so I used a full teaspoon. If you're not as big of a fan, use the smaller amount. I put the dressing in a jelly-sized Mason jar so I could shake it well when I was ready to dress my salad. This can be done up to three days ahead of time. Then, chop your veggies and add them to your bag of coleslaw mix. Stir to combine. Dress the salad 30 to 60 minutes before serving and stick it in the fridge.
Toast your almonds and sesame seeds. Do not try to toast both at once. Since they are different sizes, one will burn before the other is toasted. Set them aside until you're ready to serve the salad.
Add your almonds and sesame seeds to the salad and mix it all together. Place each serving in its dish, and top with chicken if desired. Savor the mix of colors and textures.
Make it work for you
First shift: If using as a side, you can definitely make this salad on a weeknight. If using as an entree, make sure to have some chicken in the fridge, ready to go. Try slow cooking the chicken, chopping the veggies and making the dressing on your "Sunday" to quickly throw it all together for dinner the next night.
Second shift: Make the chicken, chop the veggies, and mix the dressing on your day off. Throw it all together the next day before work for a quick lunch, or take some for dinner. Leave the rest at home for your family's dinner. Eat up any leftovers within two days.
Third shift: Chop the veggies and prep the dressing before you go to sleep. Combine them all and add chicken for dinner, or take some to work for the next few nights. If you need chicken, prep it in the slow cooker insert and stick it in the fridge before you go to bed. Have a spouse/roommate/significant other/kid turn it on to low while you're still sleeping, or turn it on right after you get up. Shred the chicken and add it to your salad.
Asian Cabbage Salad
Modified from What's for Dinner?
Dressing
2 tablespoons extra light olive oil
2 tablespoons apple cider vinegar
1/4 cup rice vinegar
2 tablespoons honey
1/2 teaspoon salt
2 teaspoons soy sauce
1/4 teaspoon garlic powder, or one small garlic clove, pressed or minced
1/4 teaspoon freshly-ground black pepper
1/2 to 1 teaspoon sesame oil
Salad
1-14 ounce bag coleslaw mix
1 stalk celery, sliced
1/2 cucumber, sliced
20 sugar snap peas, ends removed, and sliced
1/2 red bell pepper, thinly sliced
1/4 red onion, thinly sliced
1/3 cup cilantro stems and leaves, chopped (optional)
1 tablespoon sesame seeds
1/2 cup slivered or sliced almonds
Slow Cooker Shredded Chicken, optional
Add all dressing ingredients to jelly-sized Mason jar and shake well. Store in refrigerator until ready to use, up to 3 days ahead of time.
Add salad ingredients to a large bowl and stir. Shake dressing well and mix into salad. Cover and refrigerate for 30-60 minutes.
Heat small, dry nonstick skillet over medium heat. Add almonds and toast until golden brown and fragrant, stirring often. Remove from heat and set aside. Repeat the process for sesame seeds.
Add almonds and sesame to salad when ready to serve. Mix well, divide into serving dishes, and top with chicken if desired.
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