LUCY BURDETTE: The photo has nothing to do with the cole slaw recipe--my husband saw this at the pier right near where Hayley and Miss Gloria live, and I had to share it! Isn't that fun?
Now back to the recipe...
Cole slaw is one of those dishes (like potato salad) that I never seem to get quite right. And I don't like most restaurant versions either. This time I decided to try an Asian twist, a take-off on my recipe for sesame noodles. (Only without the noodles...)
For the dressing:
1 tablespoon peanut or canola oil
1 tablespoons minced, peeled ginger
2 garlic cloves, minced
1 inch fresh ginger, peeled and minced
3 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1.5 tablespoons sugar
5-7 scallions, cleaned and chopped
1/3 cup chopped fresh basil or cilantro if desired
Heat the peanut oil and saute the garlic and ginger on medium heat for about a minute.
Scrape this into a large bowl and add the sesame oil, soy sauce, vinegar, sugar, and whisk these ingredients until well combined.
For the slaw:
1 head Chinese cabbage, chopped
1/2 head red cabbage, chopped
3-4 carrots, shredded
4 small peppers, cut into matchsticks
several inches white daikon radish, peeled and shredded
Prepare all the vegetables and combine them in a large bowl. Toss with the dressing and let the salad sit for an hour, refrigerated.
I served this with company baked ham and macaroni and cheese. It was quite refreshing and delicious!
I was planning to include cilantro, but my hub accidentally bought "culantro." One website said its scientific name literally translates as "foul-smelling thistle", while another said it smelled like crushed bedbugs. Soooo, I did not include this in the slaw:)
Lucy writes the Key West food critic mysteries:
DEATH WITH ALL THE TRIMMINGS is here now!
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