Asian Slaw
Ingredients
- 1 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 1 tablespoon salt
- 1/2 cup rice wine vinegar
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1/2 teaspoon chile paste
- 3 tablespoons creamy peanut butter
- 1 teaspoon fresh ginger, grated
- 2 carrots, shredded
- 1 cup bean sprouts
- 4 scallions, julienned on the bias
- Salt and pepper, to taste
- 2 tablespoons sesame seeds, for garnish
Directions
Toss the cabbage together in a large colander and set in the sink. Sprinkle the cabbage with salt and let stand for 15 minutes. The salt draws out some of its moisture so that the slaw remains crunchy.
In a bowl, whisk together the vinegar, soy sauce, oil, chile paste, peanut butter, and ginger. Toss together with the cabbage, carrots, bean sprouts and scallions; season with salt and pepper. Garnish with sesame seeds before serving.
Super Slaw
6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
8 large green onions, cut into matchstick-size strips
1/2 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.
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