{"id":4191,"date":"2010-06-21T09:05:26","date_gmt":"2010-06-21T15:05:26","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4191"},"modified":"2010-06-21T09:05:26","modified_gmt":"2010-06-21T15:05:26","slug":"asian-vegetable-slaw","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/06\/21\/asian-vegetable-slaw\/","title":{"rendered":"Asian Vegetable Slaw"},"content":{"rendered":"

\"\"<\/a>To go with Pioneer Woman’s flank steak<\/a>, I was in search of a side dish. \u00a0Rice would have been fine, and then maybe a salad or some steamed asparagus. \u00a0But that just seemed kinda boring and not the perfect summer side.<\/p>\n

Thankfully, I came across a perfect summer side dish recipe from Erin at\u00a0vittles for the voracious<\/a>. \u00a0This salad would a great accompaniment to the grilled steak and the Asian flavors.<\/p>\n

The salad has tons of yummy, crisp vegetables. \u00a0It tastes fresh but still has a great rich flavor thanks to the dressing. \u00a0You can change this recipe to fit your likes and needs. \u00a0Add any other vegetables that you like. \u00a0Erin suggests water chestnuts, broccoli florets, snow peas, and asparagus pieces. \u00a0Along with the recipe required broccoli slaw and edamame, I added extra purple cabbage and snow peas.<\/p>\n

For the dressing I used Brianna’s Ginger Mandarin dressing, 1 tablespoon of peanut butter and 1 teaspoon hot chili sauce. \u00a0I don’t like a dressing-drenched salad, so this was just enough to get the flavor without losing the vegetables.<\/p>\n

Here is Vittles link<\/a>, and here is my variation. \u00a0This is a great salad. \u00a0Thanks, Erin!<\/p>\n

Asian Vegetable Slaw\"\"<\/a><\/h6>\n

Ingredients<\/p>\n

Salad:<\/p>\n