Photo: Asian Slaw Recipe
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced ginger
- 1 tablespoon minced garlic
- 2 tablespoons brown sugar
- 5 tablespoons soy sauce
- 4 tablespoons mirin, or white wine
- 1 teaspoon sesame oil
- 1/4 cup rice wine vinegar
- 1 cup thinly sliced napa cabbage
- 1/2 cup thinly sliced green cabbage
- 1 cup julienned carrots
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced bok choy
- 1/2 cup bean sprouts
- 1/2 cup julienned snap peas
- 1/2 cup julienned green onions
- 15 wonton skins, fried
- Peanuts, for garnish
Directions
In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.
Mix all vegetables in a bowl and toss with dressing.
Garnish with crushed wontons and peanuts.
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By joanvtaylor
New Bern, NC
on June 09, 2013
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Deep flavor and great crunch!
By Soup Gal
Burnet, TX
on February 19, 2013
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Sorry Guy, this has waaay too much soy sauce. I reduced amount to 4 TBS and it was still too much...I will use 1 TBS next time. It actually turned my veggies brown and most unattractive. I do like the combination otherwise and will try again.
By NV jan
on November 19, 2012
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We used a bag of chop suey veggies found in the coleslaw/salad section at the grocery store. It had all the veggies in this recipe and was a nice shortcut. We prefer a fresher taste so will cut our own veggies next time but this was a great way to test the recipe. We followed the dressing recipe exactly. YUM! I made a 1/2 batch at a time and stored the dressing in a jar for use a few nights later. Wasn't sure the salad would stay fresh for several days. Worked out very well!
Read all 36 reviews