In the summer heat (and it has been so hot & so humid, here) I can hardly get enough cool, crunchy salads. Here’s a fantastic crunchy little salad with a little bit of a Thai twist. That this is more American Thai than Thai doesn’t detract from the utter deliciousness.
Thai Slaw with Peanut Dressing
Recently we made Thai Curry Chicken Skewers from the Thankful Heart. They were a huge hit, so be sure to click over and explore Rhonda’s blog – you are guaranteed to find something you’ll want to make. But I needed a side for these skewers. Something fast, delish and easy.
Thai inspired cole-slaw
I’ve kind of fallen in love with this recipe, which is just a component in a meal to come. So I guess it’s a “teaser” recipe. Bright and crunchy with a Vietnamese “flair” this is a marvelous slaw to serve with all kinds of things.
Vaguely Vietnamese Slaw
This Red Cabbage and Carrot Slaw practically screams fall – punctuated with sweet-tart chewy dried cranberries, a little extra crunch from the almonds and a zing from the cumin and mint, it really leans more towards Moroccan cuisine than Mexican or Asian or “good ‘ol” American like some of my other slaws. The flavors, though, adapt to a number of cuisines!
I try to eat healthy, fresh vegetables all year ’round, paying attention of course to pricing and seasonality when I can. This year, though, when summer finally hit I felt like I emerged from the house into the sunlight like one of the old-time pioneers I’ve read about, looking for anything green to eat. I’ve learned to trust my cravings, and this Shaved Broccoli Salad helped satisfy them.
Shaved Broccoli Salad with Apples & Tarragon
