Recipe courtesy of Guy Fieri

Asian Slaw

Name: Asian Slaw
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: asian
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

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Level: Easy
Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 4 servings

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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.