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Asian Slaw


 


This slaw is in danger of becoming the only salad I will make all summer. It’s so clean-tasting and healthy and can be turned into a meal in its own right by tossing in some shrimp or shredded chicken. (For faster prep time buy pre-shredded cabbage).


COOKWARE YOU WILL NEED

  • 1 Salad Bowl
  • Tongs


INGREDIENTS

 

Dressing

3 tablespoons rice vinegar
1 teaspoon brown sugar
1 tablespoon of Beyond The Shaker Hawaiian Black Lava Sea Salt
1 teaspoon fish sauce (available at Asian specialty stores and better supermarkets)
The juice of half a lime
1 teaspoon minced fresh ginger (crucial)
1 drop of hot sauce (or 1 tsp minced jalapeno or serrano chile)
1/3 cup neutral oil like grapeseed or vegetable oil

 Salad

2 to 3 large handfuls of shredded red cabbage
half a handful of shredded baby spinach
1 handful of shredded carrots
1 handful raw sugar snap peas (trimmed and chopped)
1 bunch (about 5-6) scallions, white and light green parts only, chopped
1/2 cup cilantro, chopped
handful of chopped peanuts (optional) to taste


DIRECTIONS

1. In a large bowl whisk together all the dressing ingredients.

2. To the same bowl, add all salad ingredients and toss until combined.