Wednesday, June 30, 2010

Asian Cabbage Slaw

Napa cabbage time!

A tad milder and sweeter than your standard green cabbage, it can be braised, marinated, used as a wrap, added to soups or eaten raw in salads (it's tasty with noodles!). Chop up the white stems and add to a stir fry for a bit of crunch. Such a versatile little veggie.

Asian cabbage slaw is an easy side dish and a happy addition to summer barbeques.

Mix together shredded cabbage, grated carrots, and diced bell pepper. My cabbage was a bit more on the chopped side than shredded. What can I say? I was feeling lazy creative.

Whisk together oil, rice vinegar, soy sauce, brown sugar and ginger.

Toss the dressing with the veggie mix and let marinate a wee bit.

Hello, refreshing alternative to coleslaw! Recipe below, or printer-friendly version here.


2½ cups finely shredded cabbage
1 cup grated carrots
½ cup diced or julienned red or green bell pepper

2 Tbs vegetable oil
2 Tbs rice vinegar
1 Tbs soy sauce
2 tsp brown sugar
½ tsp grated fresh ginger root
dash of chili oil, Tabasco, or other hot pepper sauce (optional)

1/3 cup chopped peanuts, or 1 Tbs toasted sesame seeds (optional)

Combine the cabbage, carrots, and bell peppers in a serving bowl and set aside. In a separate bowl, whisk together the oil, vinegar, soy sauce, brown sugar, ginger, and optional chili oil. Pour the dressing over the vegetables and toss well. Set aside to marinate for 10 to 15 minutes.

Just before serving, mix the slaw well and add the chopped nuts or toasted seeds, if you like.

Serves 4. Will keep, covered and refrigerated, for 3 or 4 days.

From Moosewood Restaurant Cooks at Home 

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