Crunchy Asian Slaw
A simple, refreshing slaw recipe that gets its tang from rice wine vinegar and its crunch from chopped peanuts.
Created as an accompaniment to the Kitchen Tapestry recipes for Tiger Chicken Thighs with Crunchy Asian Slaw, this cabbage salad will work with most any dish and it's a quick and easy dish to prepare, especially if you use store-bought cabbage cole slaw mix found in your grocer's produce section. We prefer the Dole brand called "Angel Hair" cole slaw because it is more thinly sliced and is pure cabbage, without other ingredients that we prefer to add ourselves.
Crunchy Asian Slaw
Yield: 4-6
A simple, refreshing slaw recipe that gets its tang from rice wine vinegar and its crunch from chopped peanuts.
Ingredients
- 1 small head green cabbage, shredded (or 10 oz store-bought "Angel Hair" Cole Slaw mix, like Dole)
- 1/2 English cucumber, julienned or finely diced
- 1/2 green bell pepper, julienned or finely diced
- 1/2 red bell pepper, julienned or finely diced
- 1/2 cup roasted peanuts
- 3 green onions, finely chopped
- 1/2 cup loosely packed fresh cilantro, chopped
- Kitchen Tapestry's recipe for Asian Vinaigrette
Instructions
- Make the Kitchen Tapestry recipe for Asian Vinaigrette.
- Pulse the peanuts in a food processor until coarsely chopped.
- Combine the slaw, cucumber, red bell pepper, green bell pepper, green onions and cilantro, but do not add the peanuts or the dressing until just ready to serve. This will ensure everything stays crisp and crunchy.
- When ready, just add the the peanuts and dressing to the greens, and toss well to combine.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved
Salad Dressing Repository - Asian Vinaigrette
Yield: 3-4 Salads
Good for a Butter Lettuce and Arugula Salad with matchstick sliced Radishes and chopped Scallions
Ingredients
- 1/4 cup lime juice
- 1/4 cup light soy sauce (like, Kikkoman Less Sodium)
- 1/8 cup seasoned rice wine vinegar (like, Marukan)
- 1 tbsp powdered mustard (like, Coleman's)
- 1 tsp lemon pepper (like, Mrs. Dash)
- 1/2 tsp toasted sesame seed oil
- 1 tsp toasted sesame seeds
- 1/2 cup avocado oil
Instructions
- Place all ingredients except the oil in a mixing bowl and whisk vigorously to combine.
- Add the oil a little at a time while whisking constantly until an emulsion is formed and the oil and vinegar do not separate.
- Allow the dressing to rest at room temperature for an hour before adding to the salad.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved