I love being creative in the kitchen. It’s fun to trust my instincts or gut and go with it, or to be honest, just get lucky. But I really love it when someone asks me to create a recipe for them. I absolutely love that. My friend Jill asked for salad recipe with cabbage and cilantro. Her timing was perfect because my sister in law Lindsay asked for a sweet and spicy chicken thigh recipe (look for that tomorrow). The ideal dinner was hatched in my mind and I went work.

The list of ingredients is long, but it was a quick salad to put together. I really had to reign myself in and not make this to feed an army. Even with using smaller portions, it became a pretty decent size salad. It could be a meal, feeding four, or a great dish to bring to a pot luck or backyard barbeque. When I was making it, several other dishes came into my mind, so I might create a “leftover” recipe with this as well. This can easily be gluten free if the wontons are omitted and gluten free soy sauce is used.

Asian Slaw Print Ingredients Slaw 2 cups green cabbage; shredded

4 cups purple cabbage; shredded

2 carrots; grated

1 large red bell pepper; finely diced

6-8 green onions; diced

1 broccoli crown; finely diced

1/4 cup cilantro

1-3.5 oz packaged of fried wonton strips Dressing 1/4 cup extra virgin olive oil

1 tbsp sesame oil

2 tbsp soy sauce

3 tbsp rice vinegar

2 tbsp apple cider vinegar

1/4 tsp ground ginger

2 cloves garlic; grated

1/4 cup brown sugar

1 tsp sriracha +/- to taste

1/4 tsp black pepper

Salt to taste Instructions In a large bowl, mix the cabbages, carrots, green onions, cilantro, and bell pepper together. Set aside. In another bowl, add all the dressing ingredients and whisk until blended. Once blended, quickly pour over the mixed veggies and toss. Once the dressing has coated the slaw, serve immediately or cover and chill. When serving, top with the fried wonton strips. Do not mix the wonton strips in until serving or they will be soggy.

Thank you for sharing!