Miss Saigon-inspired Spring Roll Slaw

After a weekend of too much eating (Tosca, the Argonaut, and some Arby's in between), we needed something light, yet flavorful for dinner. Vince had a craving for Miss Saigon, but given that our favorite Vietnamese restaurant is in Miami, we had to improvise. A quick trip to Harris Teeter for some cabbage, carrots, cucumber, limes, cilantro, and curry powder furnished the ingredients necessary to recreate the flavor profiles of Miss Saigon's lemon-grass curry chicken. This lemony-crunchy-salty slaw was the perfect finish to a weekend of big flavors without adding too many calories for our waistlines.

Here is the recipe: All these measurements are approximations since I pretty much eyeball things in the kitchen and don't measure so add the spices to your taste.

Slaw:

1 cup shredded carrots

2 cups shredded cabbage (or half a head of cabbage)

1 cup julienned English cucumber (half of a long cuke)

Dressing:

1/2 cup chopped cilantro

1/3 cup lime juice

2/3 cup extra olive oil

1 tsp garlic powder

1/2 tsp curry powder

1 tsp salt

1/2 tsp pepper

1. Blend all of the ingredients for the dressing together using a food processor or immersion blender

2. Place cabbage, carrots, and cucumbers in a large bowl.

3. Toss together with the salad dressing.

4. Cover bowl and place in the fridge for 15-20 minutes to let flavors marry.

5. Serve alone or as a side for grilled fish or chicken. You can even garnish it with a handful of crushed roasted peanuts for extra flavor.