Asian Slaw

  • 4 cups thinly sliced Napa cabbage
  • 1 cup julienned carrot
  • 1 cup thinly sliced snow peas
  • 1 cup thinly sliced scallions (white and light green parts)
  • 1 tablespoons canola oil
  • 2 teaspoons toasted sesame oil
  • 1/4 cup rice wine vinegar
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 teaspoons minced ginger
  • 2 teaspoons chili oil (or more to taste)

Toss all slaw ingredients together in a large bowl. Blend all dressing ingredients in a blender of food processor until smooth (a few seconds) and toss with slaw. Can be served immediately but best if covered and refrigerated for an hour or two.

Don’t be frightened by the exotic-sounding ingredients. Most big supermarkets these days carry all of them. And if not, white wine vinegar can be substituted for the rice wine vinegar, a generous pinch of red pepper flakes can be substituted for the chili oil, and you can omit the toasted sesame oil.

Don’t substitute sugar for the honey. The honey helps emulsify the dressing and keep it from separating.

  • Yields: 8-12 servings
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