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June 2016

Asian Crunch Salad

Ingredients Lightened-Up Asian Vinaigrette ½ cup (125 mL) low-sodium vegetable broth ⅓ cup (75 mL) rice vinegar 2 tbsp (30 mL) reduced-sodium soy sauce 1 tbsp (15 mL) sesame oil 2 tsp (10 mL) honey 2   garlic cloves, pressed ¼ tsp (1 mL) ground ginger ⅛ tsp (.5 mL) red pepper flakes Salad ½   seedless cucumber, cut in half crosswise ½ large bulk carrot, peeled, top removed ½ small red bell pepper, quartered 1 cup (250 mL) thinly sliced red cabbage ¼ cup (50 mL) freshly packed cilantro, chopped ½ cup (125 mL) diced Read More