{Tasty Tuesday: Asian Slaw}

There are so many awesome food blogs, cooks and food photographers floating around

the Internet. Seriously, I don't know what I would cook if it weren't for their inspiration.

I'm no foodie, but I've really enjoyed my time in the kitchen for the last year or two.

I've been cooking more, using different foods and new tools. I'm learning a lot and

getting bushels of satisfaction from it. That is, in no small part, thanks to all the

clever content out there in the blogosphere.

Have you heard of The Novice Chef? She has actual food category called "ass friendly."

Love it. Also, I am recently and deeply smitten with Joy the Baker. She's really an

adorable writer who does a lot more than share baked goods.

But before you run off and spend hours with them -- trust me you can lose track of time

flipping through their sites -- you've gotta check out this salad.

I got the recipe from a food blog, naturally, called Kalyn's Kitchen. (She got it from The

Sunset Cookbook.) Thanks to her, I have a new go-to Asian sauce in my cooking arsenal.

It's fantastic. (I'd use half the mayo she suggests, or I'd double the other stuff.) I modified

the portions on the vegetables a little, shown below.

Asian Salad:

3/4 head green cabbage, sliced and diced

2 c. sugar snap peas, trimmed and sliced diagonally

2 bunches of radishes, sliced into half moon pieces

1 bundle of scallions, sliced into little circles

1/2 c. chopped cilantro

1/2 c. sliced almonds, toasted

Asian Slaw Dressing:

1 Tbl. white wine vinegar

1 Tbl. sugar or sugar substitue

1 tsp. soy sauce

1/2 tsp. crushed garlic puree

1/4 tsp. Asian sesame oil

1/4 tsp. ginger puree

1/4 tsp. (plus) Sriracha sauce

1/3 c. (less) light mayo

The night I made this, we had the salad by itself. Then, David went back to the kitchen

for a PB&J. :) I probably should have given him some chicken to grill to go with his salad.

Lesson learned. Anyway you serve it, this is a good one.

Crunchy. Sweet. Fresh.

Full of fiber and goodness that your body will love.

Tons of new flavors to make your taste buds happy.

And I owe it all to the creative culinary juices flowing on the world wide web.

You can see more Tasty Tuesday ideas here ...