Wednesday, August 5, 2009

RECIPE: Asian Slaw

If you liked the Asian Slaw at the Grill Night, then you are in luck. Stacey Gilles has provided the recipe. Thanks, Stacey!

"Here's a good basic recipe for Asian Slaw. It adapts well to substitutions and I seem to make it differently every time. You can actually use any kind of cabbage. Sometimes I add water chestnuts or bean sprouts. If you like it sweeter, add more brown sugar. Brighter? Add lime juice and mint. Spicier? More Sriracha or some red pepper flakes will do the trick." -Stacey G.

3 cups Napa cabbage, shredded

1 cup carrots, finely julienned

1 cup snow peas, finely julienned

½ cup red bell pepper, finely julienned

1/3 cup chopped scallions

¼ cup chopped cilantro

1 tablespoon minced ginger

3 tablespoons rice wine vinegar

1 tablespoon peanut oil

2 tablespoons soy sauce

2 teaspoons sesame oil

2 teaspoons sriracha sauce

1 tablespoon brown sugar

Place the vegetables in a large mixing bowl.

In a small bowl, mix together the ginger, rice wine vinegar, soy sauce, sesame oil, sriracha and brown sugar. Whisk until the sugar has dissolved. Pour the dressing over the vegetables and toss to mix evenly. Let sit for about 30 minutes, tossing occasionally, to allow the vegetables to absorb the flavors of the dressing.

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