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 http://thefridgewhisperer.ca/fridge/

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.

 

Advertisements

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.
This entry was posted in Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s