If its 81 degrees in Charleston today, I cannot imagine what the summer's temperatures will be like. I have stopped making soups and try to stay away from using the stove too much, opting for chilled salads and homemade gourmet sandwiches. I've made this salad/slaw recently and was proud of how well it kept for a week.
Crunchy Asian Salad
1 head Napa cabbage, cut into 1/4-inch strips
1 small head red cabbage, cored and chopped
2 large carrots, peeled and shredded
1 large cucumber, peeled & chopped
1/4 cup cilantro, chopped
2 cups cooked shelled edamame
2 cooked chicken breasts, cooled, and shredded
juice from 2 limes
Thai peanut bottled dressing
salt and pepper
2 ripe avocados, peeled, pitted, cut into 1/2-inch dice
1/2 cup roasted almonds
Mix the cabbage through the lime juice in a large bowl. Add desired amount of Thai dressing and salt and pepper to taste. Let marinate for a few hours before serving.
Don't add avocados and almonds until its just being served.
Makes 8 servings