Tuesday, July 2, 2013

Asian Cabbage Slaw

Napa cabbage will serve admirably in any coleslaw, really, but it does particularly well with a light dressing, like the one below

Napa cabbage 

(adapted from Bon Appetit via Epicurious)

Serves 4

1/2 cup vegetable oil
1/4 cup rice vinegar
2 tablespoons oriental sesame oil
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons soy sauce
1 head thinly sliced Napa cabbage (about 6 cups)
6 scallions, very thinly sliced
2-3 carrots, grated
1-2 kohlrabi, peeled and cut into matchsticks
1/2 cup roasted peanuts

Scallions in upper field

Whisk first 5 ingredients in medium bowl to blend. Season with salt and pepper.

Mix cabbage and remaining ingredients in large bowl. Toss with enough dressing to coat. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)

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