We are heading to a friend's house for dinner, and she asked me to bring a salad. Salad has never really been my strong suit, so I usually turn to cook books for inspiration. Asian Slaw popped right out at me. Something light and refreshing to combat these sub zero temperatures! Plus, it's beautiful.
Asian Slaw from Moosewood Cooks at home - Adapted my ME!
Um... this makes a ton.
1/2 head Savoy Cabbage, shredded - this is a good compromise between Napa Cabbage and regular green cabbage. It has some of the curls and delicacy of Napa without being so expensive.
1/3 head purple cabbage, shredded
3 medium carrots, grated
1-2 green onions, finely sliced
1/2 red pepper, julienned
5 Tbs vegetable oil
1 Tbs Sesame Oil
6 Tbs Rice vinegar
2 Tbs Orange juice
4 Tbs Soy sauce
2 Tbs Brown Sugar
1 inch fresh ginger root, finely grated
dash of chili oil, or other hot pepper sauce (optional)
Optional sprinkling of sesame seeds
Combine veggies. Whisk together dressing ingredients, pour over veggies. Toss to coat. Marinate for 15 minutes. Mix well before serving. Stores in fridge covered for 3-4 days (maybe less because of the savoy cabbage - I don't know yet!)