Asian Slaw

I’d like to share a recipe that has become a current favourite: Asian Slaw. I love purple cabbage but always end up making it one way, cooked German-style, with apple and onion, lots of salt, pepper and vinegar. This delicious raw slaw is courtesy of Chef Deb’s The Fridge Whisperer

half a large head of purple cabbage, cored sliced thinly
1 large carrot, shredded
¼ cup thinly sliced yellow onion
2 tablespoons chopped cilantro
⅓ cup seasoned rice vinegar (or same amount regular rice vinegar + 1 teaspoon granulated sugar)
2 teaspoons toasted sesame seed oil
2 teaspoons soy sauce
1 teaspoon Sriracha or other type of Asian hot sauce
Kosher salt, to taste
1 tablespoon toasted sesame seeds (optional)

• In a large bowl, toss together all ingredients until well combined, cover, and refrigerate for at least an hour and up to 3 hours for optimum flavour before serving.



About redbootsdancing

A recent migrant to Cape Breton, Nova Scotia, I find myself delighting in the view out each window, the variety of each day and the charm of having my own place again.
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