Friday, July 9, 2010

Asian Cabbage Slaw

Thanks for the many questions regarding the FAQ on Dr. Wise Formula II Intestinal Calm for Celiac disease.  I know many people wanted more information and Wednesday's post was the best way to accomplish the goal.

I am doing an extra 5* recipe this week but it is an easy one and coincidentally, goes great with the GF Tempura Soft Shell Crab on this weeks Tasty Tuesdays! post.  Tastes great, easy to make....what more do you need??

I love salads, and green things, cole slaw, and others, but I had never had this particular variety that I'm aware of.  Sometimes I catch myself in a rut with many of the "same old things" food wise, so it's good to go to those cooking classes now and then to mix it up a little.  This was very sweet and tangy, (zesty?) slaw with a mild temperature to it that could be a great stand alone or also paired up with a large number of main dishes.  The ingredients are as follows: Serves 4


4 cups chopped cabbage

1 cup julienne sweet onion

4-5 thinly chopped chives

1 garlic clove finely minced


2 tablespoons vegetable oil

2 tablespoons dark sesame oil (this one is essential)

1 tablespoon sugar

1 tablespoon sambal chli paste (this gives the mild temp, but can be omitted if you wish)

Seasoned rice vinegar (if you don't have this, you'll need to add sugar and salt to dressing to taste)

Prepare vegetables (cut, chop, mince, etc...) and place in a bowl.
Using a One cup measure, add vegetable oil, dark sesame oil, sugar and sambali paste.  Add enough seasoned rice vinegar to mix to make 3/4 cup total dressing.
Stir dressing ingredients and add to the vegetables.  Toss dressing and vegetables together.

Serve immediately or refrigerate until ready.

That's it!!  Quick, easy, tastes great!  Pardon me while I go make some right now..................Enjoy!

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