Crispy, crunchy, cold, and tangy, Asian slaw.
Slammin' Asian Slaw
Prep time: 20 minutes. Yields: 8 servings.
Ingredients*
1 1/2 cups of red cabbage, shredded
1 cup green cabbage, shredded
1 medium orange carrot, thinly sliced or shaved (3/4 cup)
1 medium purple carrot, thinly sliced or shaved (3/4 cup)
1/2 cup watermelon radish, thinly sliced or shaved
1/4 cup sliced scallions (green and white)
1 jalapeno, seeded and finely diced (if not spicy, then add seeds to taste)
1" piece of ginger, finely minced
2-3 tablespoons cilantro, chopped
1 teaspoon sesame seeds for garnish
Dressing
1 tablespoon soy sauce
2 tablespoons extra virgin olive oil
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon salt
Directions
1. Thinly slice all the vegetables, use a mandolin or peeler for the carrots. If using a mandolin, thinly slice the radish. If you don't have a mandolin, slice the radish into matchsticks.
2. Pour the dressing ingredients over the slaw and toss to combine. Taste, and adjust seasoning if necessary.
Tips*
Use any crunchy veggies, like shaved brussels sprouts, broccoli, cauliflower, jicama, unripe mango or papaya, green apple, asian pear, fennel, celery, etc.