RECIPE: Asian Slaw Salad

asian slaw2
Headed to a Yuletide gathering? The best way to insure there’ll be healthy options on the table, is to offer to bring a side dish! This helps the host and helps your pant size. Win, win!

In The South, people like slaw.  Not necessarily over the holidays; usually with BBQ, seafood, and picnics.  But trust me, this dish will fit in and any feeding affair!

While I fancy myself a Southerner, I actually never liked slaw (or Sweat Tea or Potato Salad, but don’t tell my Southern comrades!)

However, my best friend’s mom used to make an Asian slaw that was ‘Rah-dic-u-lous-ly’ good, at least as far as slaw goes.  It did include the both the noodles and the seasoning packet from an Oodles o’ Noodles bag–which at the time was a staple of mine.

Y’all remember those right? 99 cent packages of dried noodles in a variety of flavors, like “chicken” “beef” and “Oriental” .  They were pretty much all I ate in college, besides late night “Bull Whips” (which were just over-priced bread sticks from a nearby pizza joint, but that’s another blog for another day).

This recipe is a healthier version of Asian slaw with REAL ingredients inspired by the dear “Cindle Sue”.  Merry Christmas, Y’all!

asian slaw ingred

INGREDIENTS:

In a sealable container (preferably glass) combine all of the following

1 bag of organic broccoli and carrot slaw (I used Trader Joe’s organic slaw ~8 oz bag)

1/2 cup almond slivers or Sesame Seeds

1/3 cup rice vinegar

1/3 cup olive oil

1/4 cup soy sauce

2 Tbsp honey or maple syrup

It’s better if served several hours after prep or the following day, to let the veggies absorb the flavors and marinate.

Makes 6-8 servings.

Keeps in the fridge all week!

Published by

rantsrulesandrecipes

Madeleine Vanstory attended Duke University and began her post-graduate journey at The Elaine Clark Center working with special needs children. She went on to work as a Clinical Research Scientist running clinical trials for the CDC and developing medical devices for Welsh Allen, Abbot Labs, Roche and Johnson & Jonhson Her work included non-invansive cervical cancer detection, continuous diabetic glucose monitoring, non-harmful infant bilirubin level detection and studying Vitamin C's anti-aging effects on the skin. Madeleine attended Medical school at The Brody School of Medicine at East Carolina University and completed a residency in Family Medicine at Moses Cone Hospital in Greensboro NC. Dr. Madeleine Vanstory is a board certified Family Physician who has practiced all over the world. She has lead medical missions in Kenya and Honduras. She has participated with Operation Smile in Russia, she has patients in North Carolina, Maine, Oregon and New Zealand. Dr. Vanstory has worked the medical tents in the Marine Corps marathon in Washington DC and at the Kona Ironman World Championships. And Dr. Vanstory has marched with the Surgeon General promoting "Exercise is Medicine" at the World Congress Sports Medicine Conference. Disillusioned by the current health care system and armed with the realization that culture, nutrition and emotional well-being have a profound impact on health, Dr. Vanstory now motivates clients and patients to discover the healthiest versions of themselves through humor, counseling in her "Upgrade Your Health" Wellness Program.

2 thoughts on “RECIPE: Asian Slaw Salad

  1. Oh, the memories of The South. We lived there three years ago for five years. I could NEVER eat “this” way if I still lived there. Oh my, the decadent food! I think it’s the food in The South that tippped my physiology over the edge! lol! My FIL made a similar slaw recipe and I loved it! Never really thought about making it without those noodles! Good call!

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