Wednesday, August 18, 2010

Wasabi-Spiced Sweet & Sour Slaw

Here's an Asian-inspired coleslaw with a wasabi kick that's sure to add zip to your Labor Day cookout! Makes 4 to 6 servings.

1 1/2 Tbs Dave's Gourmet Soyabi Sauce
1/4 cup rice wine vinegar
2 Tbs sugar
2 1/2 Tbs peanut oil
1 Tbs sesame oil
1 Tbs fresh-squeezed lemon juice
2 Tbs sesame seeds
1 Tbs vegetable stock or chicken stock
5 cups shredded cabbage (green, red or some of each)
1 carrot, shredded
4 scallions OR 6 green onions, thinly sliced (including some of the green)
Opt: 1/3 to 1/2 cup coarsely chopped peanuts

In a small bowl, whisk together the Soyabi sauce, vinegar, sugar, peanut oil, sesame oil, stock, lemon juice and sesame seeds. In a large non-metal bowl, combine the shredded cabbage, carrot and scallions or green onions. Pour in the dressing and toss to thoroughly coat the slaw mixture. Cover and refrigerate for at least 3 hours or overnight. Stir before serving -- if desired, stir in the chopped peanuts before serving.

Zestfully yours,

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