1 can french cut green beans (16oz)
1 can shoe peg corn (16oz)
1 can green peas (16oz)
1 cup chopped celery
1 medium onion chopped
1/2 cup green pepper chopped
1 cup sugar
1/2 cup vegetable oil
3/4 cup vinegar
1 tsp salt
1/2 tap pepper
1 tbs water
Drain all the cans of vegetables. Add the rest of the vegetables.
In a medium sauce pan combine all the sauce ingredients. Bring o a boil, stirring to dissolve the sugar. Set aside & let cool.
Once the sauce mixture is cooled, pour over the vegetables, stir to coat, then let set over night in the refrigerator over night.
1/4 cup plus 2 tablespoons creamy peanut butter
3 T fresh lime juice
3 T Asian fish sauce
3 T water
3 T sugar, Splenda, or Agave Nectar
3 cloves garlic, finely minced
1 T Sriracha sauce
2 pounds napa cabbage, thinly sliced (about 12 cups)
3/4 lb. red cabbage, thinly sliced (about 3 cups)
3 medium carrots, juliened
2 red peppers, thinly sliced
3 T chopped cilantro
15 mint leaves
1/2 cup roasted peanuts
salt and freshly ground pepper
Whisk together peanut butter, lime juice, fish sauce, water, sweetener, garlic and Sriracha.
In large bowl, toss together sliced napa and red cabbage, carrots, peppers, cilantro, mint, and peanuts. Toss salad with the dressing and season with salt and pepper. Serve right away. If you plan to eat some later, don’t add the dressing until just before serving.
6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons fresh ginger root (minced)
1 1/2 tablespoons minced garlic
5 cups green cabbage (thinly sliced)
2 cups red cabbage (thinly sliced)
2 cups napa cabbage (shredded)
2 red bell pepper (thinly sliced)
2 carrots (julienned)
6 green onions (chopped)
1/2 cups chopped fresh cilantro
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
1 cup cooked quinoa
1 can rinsed and drained chickpeas
2 roma tomatoes, chopped
½ English cucumber, quartered and sliced
¼ cup flat leaf parsley, chopped
2 tbs. red wine vinegar
1 tbs. olive oil
½ tsp. salt
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. oregano
In a large bowl combine the cooked quinoa, rinsed chickpeas, chopped tomato, chopped cucumber and chopped parsley.
In a small container with a tight fitting lid, add the red wine vinegar, olive oil, salt, garlic powder, onion powder, and oregano. Add the lid and shake vigorously.
Pour the dressing over the tomato cucumber quinoa salad and mix well.