Friday, May 20, 2011

Asian Cole Slaw

This is a very versatile dish. I start my Asian Cole Slaw with a prepackaged, 10 ounce bag of shredded red cabbage. That makes it really fast and easy. To that, I add another 6 ounces of veggies of my choosing. I change it every time. It might be scallions, red pepper, radishes, carrots, bok choy...whatever I have sitting in the fridge. If you want it really simple, you can just add some more cabbage.

This works well as a side salad. You can also top it with protein like beef, chicken or shellfish to make a complete entree. If you like it spicy, add 1/2 teaspoon of red pepper flakes. If you want it warm, use 1 tablespoon of the olive oil to lightly stir fry the cabbage and veggies, then add the vinaigrette.

Asian Vinaigrette Ingredients
4 tablespoons extra virgin olive oil
1 tablespoon sesame oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sugar
1/8 teaspoon of white or black pepper

Cole Slaw Ingredients
10 ounce bag shredded red cabbage
6 ounces chopped vegetables of your choice

  1. Place all vinaigrette ingredients in a small bowl and whisk to fully blend.
  2. Place shredded cabbage and chopped vegetables in a large bowl.
  3. Add vinaigrette to large bowl. Toss and serve.

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