Kristine Kidd

Asian Slaw

Preparation info

  • Difficulty

    Easy

  • Makes

    4

    Servings

Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

Ingredients

  • Vegetable oil, 3 tablespoons
  • Rice vinegar, 2 tablespoons
  • Fresh ginger, ½ tablespoons minced
  • Sugar, 1½ teaspoons
  • Asian sesame oil, 1½ teaspoons
  • Asian chile paste such as sambal oelek, ¾ teaspoon
  • Napa cabbage, 6 cups (18 oz/560 g) thinly sliced (about ½ large head)
  • Green onions, 4, thinly sliced
  • Kosher salt and freshly ground pepper
  • Toasted sesame seeds, 1 tablespoon (optional)

Method

  1. In a small bowl, combine the vegetable oil, vinegar, ginger, sugar, sesame oil, and chile paste to make a dressing. In a large bowl, combine the cabbage and sliced green onions. Add the dressing and toss to coat. Season to taste with salt and pepper. Sprinkle with sesame seeds, if using. Let stand for a few minutes to blend the flavors.

© 2013 All rights reserved. Published by Weldon Owen.

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