Asian Vegetable Slaw

Name: Asian Vegetable Slaw
Cuisine: American
Ingredients: ¾ cup rice vinegar; ¾ cup water; 6 tablespoons sugar; ⅓ cup dry sherry; 1 tablespoon peeled and minced fresh ginger; ½ teaspoon kosher salt or coarse sea salt; ½ teaspoon kosher salt or coarse sea salt; 1 small dried hot red chile (optional); 5 lightly packed cups shredded napa cabbage or bok choy, or a combination; 5 lightly packed cups shredded napa cabbage or bok choy, or a combination; 6 ounces snow peas, stemmed and sliced into thirds lengthwise; 4 medium carrots, grated; 1 large red bell pepper, seeded and sliced into matchsticks; 1 large red bell pepper, seeded and sliced into matchsticks; 3 scallions, halved lengthwise, then sliced on the diagonal into inch-long sections

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

When the seasonings of your main dish wander toward the Far East, this sprightly combo makes a welcome accompaniment.

Ingredients

Asian Vegetable Dressing

¾ cup rice vinegar
¾ cup water
6

Americas
United States
Side dish
Vegan
Gluten-free

Method

Combine the dressing ingredients in a small saucepan. Bring to a boil over high heat, then reduce the heat to a simmer and cook for 5 minutes. Cool to room temperature, then discard the chile if it was used.
Toss together the remaining ingredients in a large bowl. Pour the dressing over the vegetables and mix well. Chill for 30 minutes and serve.