Asian Slaw
Makes about 8 servings
Ingredients:
Dressing:
2 T toasted sesame oil
1/4 C rice wine vinegar
1 1/2 T honey
salt to taste (I use 1/2 t)
pepper to taste (I use 8 grinds)
Slaw:
8 C purple cabbage, thinly sliced
1 carrot, grated
3 green onions, thinly sliced
1/2 C cilantro, chopped
1/4 C slivered almonds, toasted
1/4 C toasted sesame seeds, toasted
Directions:
1. In large mixing bowl, add all dressing ingredients and whisk to blend.
2. Add all slaw ingredients to same bowl and toss to coat and mix evenly.
Notes:
* I like to use a food processor fitted with a slicing blade to thinly slice vegetables.
* Here's a recipe that uses this slaw as a burger topping: Asian Chicken Burgers
Ingredients:
Dressing:
2 T toasted sesame oil
1/4 C rice wine vinegar
1 1/2 T honey
salt to taste (I use 1/2 t)
pepper to taste (I use 8 grinds)
Slaw:
8 C purple cabbage, thinly sliced
1 carrot, grated
3 green onions, thinly sliced
1/2 C cilantro, chopped
1/4 C slivered almonds, toasted
1/4 C toasted sesame seeds, toasted
Directions:
1. In large mixing bowl, add all dressing ingredients and whisk to blend.
2. Add all slaw ingredients to same bowl and toss to coat and mix evenly.
Notes:
* I like to use a food processor fitted with a slicing blade to thinly slice vegetables.
* Here's a recipe that uses this slaw as a burger topping: Asian Chicken Burgers
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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