Melissa's Corporate Chefs
Asian Slaw
Asian Slaw
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
Asian
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
5 minutes
Ingredients
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2 cups Napa Cabbage, shredded
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1 cup Sno Peas, cut into 1 inch slivers
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1 cup Daikon, peeled and julienned 1/8 inch thick
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1 tub Bamboo Shoots (water-pack) rinsed and drained
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1 cup Organic Carrots, shredded
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1/2 cup Organic Bell Peppers (use Red Bell Pepper) diced 1/4 inch
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1/2 cup Roasted Soy Nuts, salted
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1 1/2 tablespoons Ginger Root, peeled and grated
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1 1/2 tablespoons Sesame Oil
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1/4 cup Soy Sauce
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3 tablespoons Rice Vinegar
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1 1/2 tablespoons Sugar
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1 1/2 tablespoons Lime Juice
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1/2 teaspoon Minced Garlic (1 clove)
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1/4 teaspoon Salt
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1/8 teaspoon Black Pepper
Asian Slaw Vinaigrette
Directions
In a small saucepan over medium heat, combine sesame oil, ginger root, and garlic; stir and keep on heat for 2 minutes.
Remove pan and combine remaining ingredients. Allow to cool. Vinaigrette may be prepared up to 1 week ahead of time, covered tightly, and refrigerated.
Combine all the slaw ingredients in a bowl, except for the Roasted Soy Nuts and mix with the vinaigrette.
Add the Roasted Soy Nuts and toss just before serving.
Filed in:
Asian Slaw,
Daikon,
Ginger Root,
Lime Juice,
Minced Garlic,
Napa Cabbage,
Organic Bell Pepper,
Organic Carrots,
Salad,
Sno Peas
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