To go with Pioneer Woman’s flank steak, I was in search of a side dish. Rice would have been fine, and then maybe a salad or some steamed asparagus. But that just seemed kinda boring and not the perfect summer side.
Thankfully, I came across a perfect summer side dish recipe from Erin at vittles for the voracious. This salad would a great accompaniment to the grilled steak and the Asian flavors.
The salad has tons of yummy, crisp vegetables. It tastes fresh but still has a great rich flavor thanks to the dressing. You can change this recipe to fit your likes and needs. Add any other vegetables that you like. Erin suggests water chestnuts, broccoli florets, snow peas, and asparagus pieces. Along with the recipe required broccoli slaw and edamame, I added extra purple cabbage and snow peas.
For the dressing I used Brianna’s Ginger Mandarin dressing, 1 tablespoon of peanut butter and 1 teaspoon hot chili sauce. I don’t like a dressing-drenched salad, so this was just enough to get the flavor without losing the vegetables.
Here is Vittles link, and here is my variation. This is a great salad. Thanks, Erin!
- 1 package (10 oz) broccoli slaw mix
- 1 cup red cabbage, chopped
- 1 can mandarin oranges, drained
- 2 cups shelled edamame
- 1/2 cup cilantro, chopped
- 1 cup blanched snap peas
- 1/3 cup Asian dressing (I used Brianna’s Ginger Mandarin)
- 1 tablespoon creamy peanut butter
- 1 teaspoon hot chili sauce
- Combine all vegetables (and mandarins) in a large bowl and toss together.
- In a small bowl, whisk dressing, peanut butter and chili sauce.
- Pour sauce over the vegetables and toss well.
- Chill until ready to serve.