Crunchy Asian Slaw
by Jul 12th, 2010 // Healthy, Sides, Veggie Friendly
Crunchy Asian Slaw
My friend Andrea (who throws the world’s best dinner parties) introduced me to this new, amazing cookbook The Family Chef: Make Your Kitchen the Heart of Your Family. It is written by a pair of sisters and is filled with easy to follow, fresh recipes. The best part about the book is that several of the recipes have two variations – one from each sister. Two recipes with the same basic set of ingredients is brilliant because you can use up what you’ve purchased 2x in one week. This particular recipe is inspired by the book; although I did change it up quite a bit.
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- Crushing garlic.
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- Just after shaking.
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- Pouring on dressing.
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- Dumping in nuts.
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- Crunchy Asian Slaw!
Here’s the the real reason I decided to make it with my kid: it says to put all the ingredients in a jar and “shake it up!” I knew my kid would go crazy for that no matter what we were making. I just had to make sure the lid was on VERY TIGHT before handing it over. I served this slaw over grilled salmon and it was quite tasty. Now for the recipe…
Crunchy Asian Slaw Recipe
Prep Time: 10 – 15 mins
Ingredients:
1 head of nappa cabbage (cored + thinly sliced)
1 medium carrot
1/2 cup chopped cashews
3 tablespoons rice wine vinegar
1 tablespoon lemon juice
pinch of salt
1 tablespoon honey
1/2 teaspoon ginger, minced
1 clove garlic, pressed
1 tablespoon soy sauce
1/2 cup peanut oil
1 scallion (sliced thin)
Place cabbage in a large bowl. Set aside. Put vinegar, lemon, salt, honey, ginger, garlic, soy and oils in a jar and shake, shake, shake. Pour over cabbage and toss to combine. Toss in cashews. Grate 1/2 the carrot over the bowl and toss again. Transfer to a serving bowl and grate the remaining carrot on top and garnish with scallions. Serves 6 to 8.
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This looks so tasty! Can't wait to try it!
I made this the other night and have tons as leftovers – which makes me happy! The recipe didn't seem to make enough sauce to cover the cabbage though.
Thanks for the feedback. It kind of depends how big your cabbage is. I'll make a note of that in the recipe.