Wednesday, July 31, 2013
Asian Style Slaw
Pictures don't do this slaw justice. After years and years of sticking to lettuce, I've begun to appreciate cabbage. Especially on tacos and sandwiches, items I've always strictly put lettuce on. I'm always hesitant to try a new vegetable, mainly because I'm always worried if the hubby will eat it or not. So I was hesitant to try using cabbage. Luckily, my fears were unfounded and the hubby likes cabbage if I prepare it the right way. I've primarily begun to make slaws and put cabbage in soup. So far, so good.
If you are a fan of Asian flavors, you'll love this slaw. It's tangy, sweet, salty, crunchy, etc. I served this on Hoisin Turkey Burgers (ground turkey mixed with a tbsp of hoisin, a tsp of garlic, and a sprinkle of salt and pepper), and the burgers were devoured so fast there was nary a picture. Boo. Even though I put this slaw on burgers, you could easily serve it as a side to chicken, pork, fish, etc.
I'll be scarfing down the leftovers for lunch today :)
1 head cabbage, thinly sliced
1 carrot, shredded
1 jalapeno, de-seeded and minced
3 green onions, thinly sliced
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp extra virgin olive oil
1 tsp garlic, minced
1 tsp toasted sesame seeds
1 tsp sugar
1 tsp ground ginger
salt and pepper
1. In a large bowl, combine cabbage through green onions.
2. In a small bowl, combine vinegar through ginger. Whisk thoroughly. Drizzle over salad, toss to coat. Salt and pepper to taste. Serve.
*Recipe adapted from Curry and Comfort*