Springtime is amongst us and that means the weather will get warmer, the flowers will bloom, and the days will be getting longer. Long gone are the days of making thick stews and soups to eat as a hearty dinner to keep you full and warm, and hello are the days of light and fresh meals made with lots of color and flavor.
This week’s recipe is one that is quick and easy, but very versatile: Chopped Slaw or Chopped Salad. It is a great recipe to make at the beginning of the week or use as filler for lunches or a quick dinner on a busy weeknight.
Below will be the base recipe for the slaw, and I will follow up with different additions or toppings to help vary the flavor.
Chopped Slaw Recipe:
1 package cole slaw
2 cups chopped red cabbage
1-2 cups shredded carrots
1 bunch of green onion, chopped
2 red bell pepper, chopped
2 cups edamame
1). Combine all ingredients in a large bowl and mix together.
That’s it! With this base recipe you can now add whatever protein or crunchy toppings or dressing to make many different variations.
This past Sunday, I used it as an Asian slaw. I added some toasted coconut flakes, mandarin orange slices, and an orange honey dressing to give it a little Asian taste. We served it with pineapple teriyaki chicken.
I had some undressed slaw leftover and decided to keep it and use it for lunches at work.
The following are a few ways I will jazz it up:
I will add some chicken, a little Monterey jack shredded cheese, tortilla strips, and bbq for dressing.
Add some chicken, feta cheese, and some Greek dressing.
Add some chicken, cilantro, some corn and/or black beans, tortilla strips and either salsa or a fiesta style dressing
There you have it, one base salad = many more salads and options throughout the week. What combination will you come up with?