Sunday, July 26, 2009

Asian Coleslaw

Even coleslaw purists will enjoy this yummy twist on an original! It originally came from Martha, but I removed some of her high maintenance steps. For example, someone who wants to make the construction of this salad easier, please feel free to buy the prepackaged slaw mixes - but the simple angel hair version and the chunkier version with the broccoli in it. If you do go this route, still get the Jicama because it adds a fantastic touch to the sauce. Or you could just make the dressing and add it to what ever coleslaw or salad you would like.

Dressing =
1 cup mayonnaise
2 Tbs toasted sesame oil
2 Tbs Mirin or Rice wine vinegar
1/4 cup chili sauce
3 Tbs lime juice
1 inch long piece of ginger, peeled and grated.
2 tsp sesame seeds
salt and pepper to taste
Slaw =
1 head Napa cabbage
1/2 head green cabbage
1 turnip peeled
I Jicama root, peeled
1 Daikon radish, peeled
1 large carrot, peeled
4 scallions, thinly sliced
1 red bell pepper, seeded and thinly sliced
1/4 cup finely chopped fresh mint leaves
1/4 cup finely chopped fresh cilantro

  1. In a medium bowl, make the dressing by whisking together all the ingredients. Set aside.
  2. Core the cabbage heads, cut into quarters, and then thinly slice them. Transfer to a large bowl.
  3. In your food processor with the grating wheel on, grate the turnip, Jicama, Daikon and carrot. Place in large bowl with cabbage.
  4. Cut scallions, peppers, mint and cilantro and add to large bowl.
  5. Add dressing to large bowl and toss to combine.
  6. Cover with plastic wrap and chill for at least 2 hours.
  7. Serve chilled. Keeps for up to 4 days.

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