|⅓ cup||Rice vinegar or mirin (mirin is a sweet rice wine)|
|2 tablespoons||Tamari soy sauce|
|1 teaspoon||Finely chopped ginger root (up to)|
|½ teaspoon||Cayenne pepper (the more the merrier!)|
|2 tablespoons||Sesame oil|
|2 cups||Shredded carrots|
|2 cups||Shredded cabbage (about a 2 pound head)|
Source: Robin Webb's "A Pinch of Thyme" Cooking School Here's a tasty recipe for "Oriental Slaw". It's not especially hot, but can be made hot by upping the amount of cayenne pepper used. It's quite tasty, is extremely healthy, and is very low in fat.
In blender, combine all ingredients except carrots and cabbage. In a large bowl, mix cabbage and carrots, pour dressing over and toss well. Makes 6 servings.
NOTE: The dressing made for this salad can also be used as a normal green salad dressing or as a marinade for chicken, fish, or vegetables. If you want more heat, up the cayenne! Julie A. Lobdell <JLobdell@...> CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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