Asian slaw & vinaigrette
4 Servings
Ingredients
| Quantity | 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 | |
Directions
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.