Spicy gingered asian slaw
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Lime Juice |
| ¼ | cup | Shallots -- minced |
| 1 | tablespoon | Soy Sauce |
| 1½ | tablespoon | Ginger -- peeled and minced |
| 1 | tablespoon | Jalapeno -- seeded and minced |
| 2 | teaspoons | Garlic -- peeled and minced |
| 1 | tablespoon | Honey |
| 2 | teaspoons | Thai Red Curry Paste |
| 1 | tablespoon | Dark Sesame Oil |
| ½ | cup | Peanut, Soy, Or Canola Oil |
| 5 | cups | Napa Cabbage -- finely sliced |
| 1½ | cup | Carrots -- julienned |
| 1 | large | Red Pepper, Cored, Seeded -- thinly sliced |
| 1 | large | Yellow Pepper, Cored, Seeded thinly sliced |
| ½ | cup | Scallions, Green And White Parts -- sliced |
| ¼ | cup | Cilantro Leaves -- chopped |
| 2 | tablespoons | Skinless Peanuts, Unsalted, Roasted -- coarsely chopped |
| 1 | tablespoon | Sesame Seeds -- toasted |
| 2 | teaspoons | Kosher Salt |
| ⅛ | teaspoon | Black Pepper -- freshly ground |
Directions
1. In a glass jar, combine the lime juice, shallots, soy sauce, ginger, jalapeno, garlic, honey, curry paste, sesame oil, and peanut oil. Cover tightly and shake vigorously until well blended.
2. In a large bowl, toss together the cabbage, carrots, peppers, scallions, cilantro, peanuts, and sesame seeds. Season with the salt and pepper. Pour the sauce over the slaw and toss to combine. Allow the slaw to marinate for 10 mins before serving. Serves 4 to 6.
Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-24-95 (23:14) (159) Fido: Cooking