Easy Asian Slaw

Salad

Recipe courtesy of Susan Ford, Publisher of Louisiana Kitchen & Culture

Serves 8 - 10

Ingredients: 

Dressing:

  • 4 tablespoons peanut oil
  • ​1/2 teaspoon toasted sesame oil
  • 1 1/2 tablespoons soy or ponzu sauce
  • 2 1/2 tablespoons rice wine vinegar
  • ​1 tablespoon freshly grated ginger
  • ​1 tablespoon Sriracha chili sauce
  • ​1 tablespoon brown sugar, honey, or cane syrup (optional)

Slaw:

  • 1 medium head of cabbage, shredded
  • ​2 carrots, shredded
  • ​1 1/2 cups diced ripe mango, papaya, or peaches
  • ​1 cup fresh mint, coarsely chopped
  • ​1 cup fresh cilantro, coarsely chopped
  • ​1 bunch green onions, thinly sliced, white and green parts
  • ​3 tablespoons toasted sesame seeds
  • ​1 cup honey- or toffee-roasted peanuts
  • ​1/2 cup fried garlic, scallions, or onions, optional

Easy Asian Slaw

 Easy Asian Slaw

Click image to enlarge

Method: 

Mix together dressing ingredients in a container with a tightly fitting lid. Cover, and shake vigorously to combine. Set aside.

​In a large salad bowl, thoroughly combine the cabbage, carrots, diced fruit, mint, cilantro, and green onions. Add the dressing and toss to coat. Top with sesame seeds, peanuts, and garlic, scallions, or onions.

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Comments

<p>Between the optional ingredients and the choice of ingredients (i.e. brown sugar, honey, or cane syrup), it&#39;s difficult to tell what the real recipe would be like. &nbsp;It would be better to put in the prefered ingredients, with the others as possibile substitutions. Sounds like it would be a great recipe nevertheless.&nbsp;</p>

<p>Grace, there's such a subtle difference in the flavors of the listed sweeteners, all but the most sensitive palates wouldn't be able to tell the difference. They carry different glycemic&nbsp;loads—that makes a difference for some people.</p> <p>I buy fried garlic, scallions, and onions by the jarful at my local Asian market, so I always have them on hand. They're a nice touch, but aren't crucial to the flavor of the finished dish.</p> <p>I experiment a lot!</p>

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture