If you're noticing a theme in my recipes lately, it's because it's still super hot here every day in Northern Colorado. I guess we'll all look back on these posts and laugh in early December when we've got two feet of snow on the ground...
Asian Grain Slaw
4 cups shredded cabbage
2 cups cooked small grain, like quinoa, couscous, bulgar, or short-grain brown rice
2 cups shredded carrots
2/3 cup thinly-sliced green onions
1/2 cup slivered or sliced almonds, toasted
1/3 cup olive oil
3 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon soy sauce
1/8 teaspoon sesame oil
salt and black pepper to taste
Whisk all ingredients together until combined. Add salad ingredients and stir to coat thoroughly. Bonus: this also works well as filling for a collard green wrap, or as a topping to fish tacos.