Asian Style Slaw
This recipe is slightly adapted from Cook's Country Magazine, August 2007. I used almost all of the ingredients, except for the cayenne pepper. I also didn't measure, and I think that the dressing is flexible, that once can taste as they go, and adjust to your own personal liking. I hesitated adding the fish sauce, but I'm glad that I did, only I reduced it to about half. I didn't add the cucumber, either, and we didn't miss it at all. The cilantro and the peanuts really make this slaw work. I will make this slaw again, and again. Please click on the recipe source, to see how I made this on my food blog, "A Feast for the Eyes".
- 1 (16-ounce) bag coleslaw mix (I used just plain sliced cabbage)
- 1 red bell pepper, seeded and sliced thin (I used orange)
- 1 cucumber, peeled, seeded, and sliced thin (I didn't use, and didn't miss)
- 4 scallions, sliced thin
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 cup fresh mint, chopped (I omitted this, as my husband doesn't like mint)
- 1/2 cup roasted peanuts, chopped
- For the dressing:
- 5 tablespoons lime juice
- 2 1/2 tablespoons fish sauce (I reduced this by half)
- 3 tablespoons sugar
- 3 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon cayenne pepper (I omitted this)
- 4 teaspoons toasted sesame oil
Preparation time 10mins
Cooking time 15mins
Adapted from foodiewife-kitchen.blogspot.com
Combine coleslaw mix, bell pepper, cucumber (if using), scallions, cilantro, mint (if using), and peanuts in large bowl.
Combine lime juice, fish sauce, sugar, vinegar, ginger, and cayenne in medium bowl. Gradually whisk in oil.
Drizzle dressing over salad and toss to combine. Season with salt. Serve. (Salad can be refrigerated for up to 2 days.)