This is my favorite time of year. The trees are blooming, the grass is green, the sun is shining, and we all would rather spend time outside than in. Springtime always seems like a wonderful gift, after a long, chilly winter, and this beautiful weather we’re having is no exception.
And, like clockwork, the warmer weather gets my husband’s grill-sense going. I had a funny feeling when I saw the weekend’s forecast that he’d want to kick his grill into gear for the season. I was right!
This first cook out of the season was the perfect time for me to try out this beautiful salad I’d been concocting for Green BEAN Delivery‘s first EVER recipe contest! If you follow this blog, you know I’m a big fan of Green BEAN’s produce delivery service. We look forward to digging into our big green bins every time they pop up on our doorstep. We can count on Green BEAN to provide us with quality fresh, local, organic produce and groceries, and filling our bin is only a click away. It couldn’t be easier! When my friends at Green BEAN told me about their Plate Proud Recipe Contest, I knew it was something I wanted to be a part of.
With five different categories to enter, there’s plenty of fun to be had, and the prizes are amazing! I decided to try my hand at the Veggie Side category. I wanted to create something fresh, light, veggie-centric, and full of flavor.
Wanting to celebrate all of the vibrant colors of spring, I decided to try my hand at a colorful veggie slaw.
I love sugar snap peas, but I wanted the dressing to permeate every bit of the salad with flavor, so I sliced my pea pods in half, lengthwise. Then, I followed suit with the peppers and red cabbage, thinly slicing until everything was roughly the same size. I also shredded two carrots, adding even more color to the bowl.
You could absolutely substitute other colors of pepper for the yellow and orange. I just used what I had on hand, but some red pepper would look, and taste, wonderful too!
Once the veggies were shredded and sliced, I got moving on my dressing. I was aiming for something bright and fresh, and I think I found it. I whisked together the juice of a lime with some fresh garlic, soy sauce, sesame oil, and honey. Once that was combined, I whisked in a little bit of olive oil.
Once the dressing came together, I drizzled it over all of my veggies and gave it a good toss, making sure that all of the cabbage, peppers, carrots, and pea pods were evenly coated with the dressing.
Can you tell how good that tastes? It’s so great to get back into fresh, spring flavors after a long, cozy, comfort food filled winter.
I let the salad sit for about twenty minutes before serving it up. This gave the veggies some time to marinate in the dressing, and it softened the cabbage up just a bit.
Before serving it, I seasoned the salad with salt and pepper, and gave it a good sprinkle of toasted sesame seeds. The slaw was everything I’d hoped for. Fresh, light, healthy, and packed with amazing flavor. We managed to gobble up every last bit of it between the four of us, and I know this won’t be the last time it graces our table during grilling season! It goes with pretty much anything!
Do you have what it takes to be Plate Proud? Check out the contest over at Green BEAN, and give it a go! There are $1200 worth of prizes being given away, and you don’t need to be a Green BEAN customer to win…but if you do win, you’ll receive an awesome Green BEAN gift card to try things out, and I bet you’ll be hooked like we are!
As an added bonus, Green BEAN has offered a fantastic 15% off promo code, just for Chew Nibble Nosh readers! Click here for more information on how to sign up and give Green BEAN a try, and be sure to use the promo code “15cnh” . The code is good for new members and reactivations only, and expires August 5, 2015.
Good luck! Be sure to share your recipe creations with me! I love to see great minds at work!
RAINBOW SLAW WITH SESAME HONEY LIME DRESSING
- 2 cups sugar snap peas, sliced in half, lengthwise
- 1 orange bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- ½ head of red cabbage, sliced thin
- 2 carrots, shredded
- Juice of 1 lime
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. honey
- 1 Tbsp. sesame oil
- 1 clove garlic, minced
- ¼ cup olive oil
- salt and pepper, to taste
- toasted sesame seeds for serving
- Combine all of the vegetables in a large bowl. Set aside.
- In a small bowl, combine the lime juice, soy sauce, honey, sesame oil, and garlic. Stir until combined. Gradually whisk in the olive oil, until combined. Season with salt and pepper.
- Toss the vegetables with the dressing, making sure everything is evenly coated. Allow the salad to rest for about 20 minutes, tossing every once in a while to redistribute the dressing.
- Season with salt and pepper and serve, topped with toasted sesame seeds.