Monday, July 5, 2010

Recipe: Asian Slaw

This is a great recipe originally from Dr. Weil's website. I changed it a bit. Here's my version:

1 medium head green cabbage

1 medium head red cabbage
3 large carrots

1/4 cup minced scallions

1 tablespoon toasted sesame seeds

1/4 cup slivered almonds


2/3 cup unseasoned rice vinegar

1/4 cup light brown sugar

1 1/2 tablespoons dark-roasted sesame oil

Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Peel the carrots and grate them into thin shreds. Add carrots to the cabbage and mix well.

Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl. 

Pour the dressing over the cabbage and mix well. Let chill. Mix in minced scallions, toasted sesame seeds and almonds.

1 comment: