A Lovely Asian Slaw
So many slaws! I already went on and on about this last week, so I will spare you the rant. Today I wanted to do creamy sesame noodles with crab cakes and needed something bright, colorful, acidic, and vegetable-forward to round out the lunch menu. This salad was the perfect choice. It would also be a great match for a marinated and grilled flank steak, teriyaki type chicken, or piece of miso marinated fish. So much versatility!
Before you start cooking though, I’m going to shamelessly plug for a tool that I think most cooks can afford and is indispensable if you love and work with vegetables regularly. It is the Benriner Mandoline Slicer and once you get into a routine of using it, you will never look back. It has three blades, two of which do more fancy shreddy type things. The flat blade is perfect for 99% of my needs. Think perfect potato slices for gratins, thinly shaved veggies for gorgeous salads, fine shredding for slaws, identically sized apple slices for tarts...you get the picture. It’s available for under $40 on Amazon and I tell everyone I know who loves cooking to get one.
One final note-every vegetable in this beautiful salad was available at the farm market today, so hooray for the farmers! Now, cook!
Asian Inspired Slaw
1 1/2 cups of Green Cabbage, sliced very thinly (use a mandoline if you have one)
1 1/2 cups of Purple Cabbage cut the same way as the green
1/2 cup thinly sliced red onion (mandoline) soaked in 2-3 tablespoons of rice vinegar for about 10 minutes
1/2 cup of thinly sliced red pepper (mandoline)
1/2 cup of shredded carrot (either use mandoline to get super thin slices and then cut into fine shreds with a knife, or use the coarse holes on a grater)
1/2 cup of shredded radish (approach the same as carrot)
1/2 cup minced cilantro
2 tablespoons minced chives
Juice and zest of 2 limes
2 tablespoons dark toasted sesame oil
2 tablespoons of peanut oil
1 tablespoon of honey
Sriracha and salt to taste
Toss everything together and stick in the fridge to chill for at least 15 minutes. Taste for seasoning.