Asian Slaw
As far as I'm concerned, the food processor was made for slow. You can
reduce a head of cabbage to a quivering heap of shreds in about 30
seconds (to achieve the same fineness with a knife, it may take you an
hour or something). If you want carrots, switch to the grating blade
and whizz: grated carrot. This Asian-inspired, sesame-accented dressing
makes a nice change from American slaw. It also stores well.
Serves 4 to 6
-
1/2 head cabbage (white, green, red,
Savoy, anything)
-
2 carrots (optional)
-
72 cup rice wine vinegar (or cider
vinegar)
-
3 tablespoons sesame oil
-
3 tablespoons soy sauce
-
1 tablespoon sugar
-
1 heaping tablespoon ground ginger
-
3 tablespoons sesame seeds (optional)
-
1/2 cup salted peanuts (optional)
-
1/2 cup fresh cilantro (optional)
-
Shred the cabbage and grate the carrots
if using in the food processor. Place them in a large mixing bowl.
-
In a small cup, mix the vinegar, sesame
oil, soy sauce, sugar, and ginger, or shake them in a tightly lidded
jar. Pour over the cabbage and toss well to coat.
-
If you use sesame seeds, toast them first
by shaking them in a dry skillet over high heat for 30 seconds. Then
sprinkle them on top. Garnish with chopped salted peanuts and cilantro,
if desired.
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