Citrus Asian Slaw

[Guest guest]

To me, this is a great summer recipe. Has the lovely citrus flavor, the fresh

cilantro, that zing. But living in a cold climate, sometimes you just need to

put a little zing into your day. And this is where this recipe comes in. This

is, again, a recipe that can be modified to whatever is in the refrigerator.

Check out a picture of the finished salad at http://28cooks.blogspot.com, my

vegetarian food blog.

 

Citrus Asian Slaw

5 c of vegetables, julienned (cabbage, red cabbage, carrots)*

1 1/2 c julienned cucumber

1/2 c diced red bell pepper

2 Tbsp fresh cilantro, chopped

<em>Dressing</em>

2/3 c seasoned rice vinegar

2 tsp sugar

1 tbsp fresh ginger, grated

3 cloves garlic, minced

1/2 tsp black pepper

Juice of half a lime**

1/2 tsp salt(I used Adobo)

1/3 c water

 

1/2 tsp sesame oil

(I also hit mine with an additional 1/4 tsp hot chili sesame oil)

 

Place vegetables in large bowl and toss well. Combine all dressing ingredients

(up to and including water) in a small saucepan and bring to a boil. Boil for 3

minutes. Immediately pour over vegetable mixture and toss well. Allow to stand

for 10 minutes. Drizzle with sesame oil. Toss again and serve.

 

*I had a bag of Rainbow Salad on hand and used that. Rainbow Salad is a

pre-julienned bag of Broccoli hearts, cauliflower hearts, carrots, red cabbage,

and cabbage.

**Really, any citrus juice would work. This would be excellent with orange juice

as well.

 

Enjoy!!

Christiane