Asian Slaw

April 1, 2009

Asian Slaw

Sara Jones, Tucson CSA

You can serve this 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
¼ head purple or green cabbage, shredded
1 head bok choi, shredded
3 carrots, shredded
3-4 green onions, sliced
1 orange (or other citrus) sliced into segments

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 teaspoon sugar
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon oil
1 teaspoon toasted sesame oil
1 teaspoon chili sauce

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