Ever Tried An Asian Slaw?

Wendy Schnitzer, the Fit Food Coach

Wendy Schnitzer, the Fit Food Coach

Went to a friend’s house last night for dinner, who was cooking a chinese meal.  I looked for an Asian-inspired salad to bring and found this Fusion Coleslaw recipe on the Green Guide website..

Fusion Coleslaw

Serving Size  : 6     
 2      cups          shredded red cabbage (1/4-inch shreds)
 1      cup           shredded Napa cabbage (1/4-inch shreds)
 2                    large carrots — coarsely grated
 1/3  cup           thin strips of scallion greens (from about 6 scallions)
 1                    jalapeno pepper — cut into slivers
 3      Tbs           toasted sesame oil
 3      Tbs           unseasoned rice vinegar
 1      Tbs           sugar
 1/2  tsp           Asian chile garlic sauce — or more to taste
 1      Tbs           finely grated peeled fresh ginger
                        Salt (optional)
 1/2  cup           honey-roasted peanuts
 1/2  cup           raisins
 2      Tbs           sesame seeds — toasted

1. Place the red cabbage, Napa cabbage, carrots, scallion greens and
jalapeno in a large bowl. Stir to combine.

2. Place the sesame oil, vinegar, sugar, chile sauce and ginger in a glass
jar and seal the lid tightly. Shake the jar vigorously to combine. Taste for
seasoning, adding salt and/or more chile garlic sauce as needed.

3. Pour the dressing over the cabbage mixture and toss to combine. Add the
peanuts and raisins and toss again. Refrigerate the coleslaw, covered, to
allow the flavors to develop, 2 to 4 hours. Serve the coleslaw chilled,
garnished with the sesame seeds.

I jused savoy (green) cabbage I had bought at the farmer’s market, instead of the purple or Napa cabbage.  If I had it to do over…I think using both purple and Napa cabbages would have created a more colorful presentation .  I love Napa cabbage – it is unique and lighter taste than the hearty green savoy and used often in Asian salads.

The dressing was good..I substitued agave for the sugar and put in more red chili paste because I like spice!  I thought the honey roasted nuts and raisins were not necessary, but did top the slaw with lots of toasted sesame seeds.  I also add tamari soy sauce instead of salt going with an Asian theme rather than sea salt.  Remember you use salt or soy sauce to boost flavors.

I made the mistake of making it right before we left and so the flavors were not as intense.  It tasted so much better the next day.

For a complete meal just add some shredded rotisserie chicken!

Let me know if you try the salad and any of your variations!!


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