asian slaw & vinaigrette
- Categories
- Salads
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Edible-pod pea slivers |
| 1 cup | Carrots,shredded |
| 2 cups | Finely cut shreds cabbage |
| ½ cup | Fine slivers fresh ginger |
| 1½ tablespoon | Oriental sesame oil |
| ¼ cup | Reduced-sodium soy sauce |
| 1½ tablespoon | Rice vinegar |
| 1½ tablespoon | Mirin (sweet sake) |
| 1½ tablespoon | Sugar |
| 1½ tablespoon | Lime juice |
| 1 | Small garlic clove,minced |
1. In a bowl, mix peas, carrots and cabbage. 2. In a 6-8" frying pan on medium-high heat, mix ginger and sesame oil; stir until golden, 2-3 minutes. Remove from heat and stir in soy sauce, rice vinegar, mirin, sugar, lime juice, and garlic.
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