Asian Slaw

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This all started with my farm box…. Again. There was this huge purple cabbage, and I wasn’t sure what to do with it.

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It happened that my mom is having a burger party this weekend (doesn’t that sound great!?) and she needed a slaw recipe. Anyone who knows me, knows I just don’t do mayo. (Sorry to the mayo lovers out there!) SO I had to come up with something else that would really compliment the flavor of the cabbage. I love the Asian flavors of the fresh ginger, garlic, cilantro and sesame. And then the sweet acid from the rice wine vinegar wakes everything up.

I added the carrots for color and sweetness and the green onions and cilantro for freshness. The result is a bold, colorful and healthy salad that is packed with flavor. It has a little spice to it (despite using a whole chili- so if you want more go for a hotter chili or add more) and is very versatile. Serve it with burgers, or as a bed for roasted salmon like I did last night!

Asian Slaw, serves 6-8
2/3 head of purple cabbage
3 medium carrots
1 bunch green onions, green and white parts
1 loosely packed cup of cilantro

Ginger Chili Vinaigrette
1 red chili
1” piece fresh, peeled ginger root
1 garlic clove
1 Tbs cilantro, minced
3 Tbs sesame oil
¼ cup rice wine vinegar
zest of 1 lime

¼ cup roasted, salted peanuts, finely chopped
Toasted sesame seeds for garnish

Finely shred the cabbage, throwing away the tough core. Set aside.

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Peel the carrots into long thin ribbons with a carrot peeler.

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Thinly slice the green onions, white and green parts.

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Run your knife through the cilantro a few times, just to bite sized pieces.

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Mix all of these ingredients together in a bowl and set aside.

For the vinaigrette:

Mince the red chili, keeping all of the seeds and veins.

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Mince the ginger and the garlic and the cilantro add it to the chili in a small bowl.

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Add the oil and the vinegar to the dressing, and stir to combine.

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Pour the dressing over the vegetables, and add the chopped peanuts. Toss everything to combine.

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This can be made and refrigerated for up to several hours, the cabbage is so sturdy, that nothing will wilt.

Before serving, add the toasted sesame seeds.

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Print Recipe  

Asian Slaw

IMG_4027

This all started with my farm box…. Again. There was this huge purple cabbage, and I wasn’t sure what to do with it.

IMG_3995

It happened that my mom is having a burger party this weekend (doesn’t that sound great!?) and she needed a slaw recipe. Anyone who knows me, knows I just don’t do mayo. (Sorry to the mayo lovers out there!) SO I had to come up with something else that would really compliment the flavor of the cabbage. I love the Asian flavors of the fresh ginger, garlic, cilantro and sesame. And then the sweet acid from the rice wine vinegar wakes everything up.

I added the carrots for color and sweetness and the green onions and cilantro for freshness. The result is a bold, colorful and healthy salad that is packed with flavor. It has a little spice to it (despite using a whole chili- so if you want more go for a hotter chili or add more) and is very versatile. Serve it with burgers, or as a bed for roasted salmon like I did last night!

Asian Slaw, serves 6-8
2/3 head of purple cabbage
3 medium carrots
1 bunch green onions, green and white parts
1 loosely packed cup of cilantro

Ginger Chili Vinaigrette
1 red chili
1” piece fresh, peeled ginger root
1 garlic clove
1 Tbs cilantro, minced
3 Tbs sesame oil
¼ cup rice wine vinegar
zest of 1 lime

¼ cup roasted, salted peanuts, finely chopped
Toasted sesame seeds for garnish

Finely shred the cabbage, throwing away the tough core. Set aside.

IMG_3997

Peel the carrots into long thin ribbons with a carrot peeler.

IMG_4007

Thinly slice the green onions, white and green parts.

IMG_4004

Run your knife through the cilantro a few times, just to bite sized pieces.

IMG_4009

Mix all of these ingredients together in a bowl and set aside.

For the vinaigrette:

Mince the red chili, keeping all of the seeds and veins.

IMG_4010

Mince the ginger and the garlic and the cilantro add it to the chili in a small bowl.

IMG_4011

Add the oil and the vinegar to the dressing, and stir to combine.

IMG_4012

Pour the dressing over the vegetables, and add the chopped peanuts. Toss everything to combine.

IMG_4014

IMG_4016

IMG_4022

This can be made and refrigerated for up to several hours, the cabbage is so sturdy, that nothing will wilt.

Before serving, add the toasted sesame seeds.

IMG_4027