Sorry about the double posting for those who come here from Twitter. I had some technical difficulties.
Anyway, this salad was big surprise hit with my family. Ari always iffy about vegetables and Matt’s iffy about sweet stuff. Not only did they both like it, they said I should make it again, and Ari said she would eat it if i did make it. That last bit, about her eating it, is the most important part. I suppose we should have known she liked it, given how she fought to get every little piece of the salad stuck to the side of the bowl onto her spoon.
This recipe is part of a Rachael Ray recipe, Rollover Jerk Chicken Quesadillas with Slaw Salad – I’ll talk about the quesadillas some other day.
1 lemon, juiced
2 tablespoons rice wine or white wine vinegar
2 tablespoons Tamari (dark soy sauce)
A dash of hot sauce
3 tablespoons honey
3 tablespoons canola oil
Salt and black pepper
1/2 English (seedless) cucumber, cut into matchsticks
3/4 cup scallions, thinly sliced
3/4 pound slaw mix
Preparation
In a large bowl, mix together the lime juice, vinegar, Tamari, hot sauce and honey, stream in the canola oil and season with salt and pepper. Add the cucumber, scallions and the remaining slaw mix and toss slaw.
And that’s it! A really simple salad, and very tasty. Despite there being 3 tbsp of honey, you really don’t taste it at all – you just get the sweetness, and it balances out the tamari nicely. The original recipe calls for the juice of one lime, but I didn’t have one so I used a lemon instead.
The salad sat for about 15 or 20 minutes before we ate, and it was still nice and crisp. There was some left over, which I packed up and put in the fridge. We’ll see how it holds up. If it does well, being able to make it ahead, or make it to take somewhere (like a potluck, picnic or packed in a lunch) is great, and since there’s no eggs or mayo in it, you really don’t need to be worried too much about refrigeration.
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