Adapted from the Whole Foods Market Cookbook, an easy to make Asian style slaw that will get you to your RDI of vegetables PDQ.
This is one of my favorite things to make when I feel like I haven’t been eating enough vegetables. I’m pretty sure I haven’t been, which is why I’ve been sick. So do your body good and jam some of this into your gob, post-haste!
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You may not have all the ingredients on hand, but they’re worth getting just for this recipe. This recipe makes quite a bit, so you can halve it your first go around.
The Szechwan Dressing
1/4 cup rice wine vinegar
1/8 cup canola oil
1/8 cup toasted sesame oil
1/8 cup mirin
1 teaspoon Braggs aminos (or tamari)
2 teaspoons grated fresh ginger
1/4 teaspoon crushed red chili flake (if you can get a whole pepper and crush it yourself, the heat is much more potent, if you’re into that sort of thing.)
1/4 cup minced fresh cilantro
3 cups thinly sliced red cabbage
3 cups thinly sliced green cabbage
1 large red bell pepper, seeded and thinly sliced
4 scallions, sliced thinly and diagonally
1 large carrot, grated
1/4 pound snow peas, sliced thinly and diagonally
1/8 cup sesame seeds
Prepare the dressing.
Combine dressing ingredients in a bowl. Adjust to taste. Set aside.
Prepare the Slaw.
Combine slaw ingredients in a bowl. 15 minutes prior to serving, pour dressing into slaw and toss to mix. Serve.