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Ginger Asian Slaw

Serves: Makes 6 to 8 servings

Ingredients:

  • 4 cups finely shredded Napa cabbage
  • 1 cup finely shredded red cabbage
  • 1 cup coarsely grated carrot
  • 1 red bell pepper, cored, seeded, and thinly sliced
  • ½ cup finely chopped green onions
  • ¼ cup minced fresh mint
  • ¼ cup minced fresh cilantro
  • Salt and freshly ground black pepper
  • 3 tablespoons chopped roasted peanuts (optional)
  • 2 teaspoons toasted sesame seeds

Ginger Dressing:

  • 1 teaspoon finely grated lime zest
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons minced shallot
  • 2 tablespoons sesame oil
  • 2 tablespoons unseasoned rice wine vinegar
  • 1½ tablespoons minced or grated ginger
  • 1 tablespoon minced jalepeño chile
  • 1 tablespoon soy sauce
  • 2 teaspoons honey
  • 1 teaspoon pressed or minced garlic
  • ⅓ cup peanut or vegetable oil

Procedures:

  1. For the dressing, whisk together the lime zest, lime juice, shallot, sesame oil, vinegar, ginger, jalepeño, soy sauce, honey, and garlic in a small bowl. Drizzle in the oil, whisking constantly. Refrigerate the dressing, covered with plastic wrap, for at least 2 hours before serving.


  2. When ready to dress the slaw, combine the Napa and red cabbages, carrot, bell pepper, green onions, mint, and cilantro in a large bowl. Drizzle the dressing over, toss well, and let sit for 10 minutes. Taste the salad for seasoning, adding salt and pepper to taste. Arrange the slaw on individual plates and sprinkle with the peanuts and sesame seeds.

by Sur La Table & Renée Behnke

 
 
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