Asian Slaw

December 18, 2007

Asian Slaw

Sara Jones, Tucson CSA

Here are two ideas for using your Asian greens (Chinese cabbage, Siamese Dragon Mix, bok choy, tat soy, mibuna,mizuna, etc.). You can serve the dish as a cold salad over lettuce, or cook all the ingredients together with noodles for a meal, adding tofu or cooked shredded chicken, if you like.

Salad:

½ head Chinese cabbage, shredded
1 bag mixed Asian greens, shredded
1 bunch radishes, sliced thin
3-4 green onions, sliced
1 orange, sliced into segments (if available)
Mix vegetables and toss together with one of the following dressings:

Peanut Ginger Dressing

2 tablespoons peanut butter
1 inch piece fresh ginger, grated
¼ cup orange juice
1 tablespoon rice wine vinegar
1 tablespoon soy sauce

Sesame Soy Dressing

1/8 teaspoon dry mustard
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon oil
1 teaspoon toasted sesame oil
1 teaspoon chili sauce

One Response to “Asian Slaw”

  1. Lindsay Says:

    this is a great recipe!!! love the peanut ginger dressing. haven’t tried the other dressing YET. :o)

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