Wednesday, August 15, 2012

Asian Slaw

 Asian Slaw
8 Servings
1 head green cabbage, shredded
½ head red cabbage, shredded
1 teaspoon sea salt
½ cup rice wine vinegar
¼ cup soy sauce
2 tablespoons sesame oil
½ cup extra virgin olive oil
½ teaspoon crushed red chili peppers
1 teaspoon fresh ginger, grated
1 teaspoon minced garlic
2 carrots, shredded
4 scallions, julienned
½ cup pine nuts - Optional

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, chili peppers, ginger and garlic. 
Toss together with the cabbage, carrots, and scallions.
Refrigerate and serve cold.

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