WARM ASIAN-STYLE SLAW

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WARM ASIAN-STYLE SLAW

For dressing:

1 tablespoon soy sauce

1 tablespoon cider vinegar

2 teaspoons Asian sesame oil

1 1/2 teaspoons minced peeled fresh ginger

1 1/2 teaspoons Asian chile paste

1/4 cup creamy peanut butter

1 teaspoon sugar

For slaw:

1 tablespoon vegetable oil

2 medium carrots, cut into julienne strips

1/2 small head cabbage, cut into 1/4-inch-thick slices

1/2 large cucumber, seeded and cut into julienne strips

 

 

 

 

Make dressing:

Whisk together dressing ingredients.

Make slaw:

Heat vegetable oil in a large heavy skillet over moderately high heat

until hot but not smoking, then sauté carrots, stirring, until almost

tender but not brown, about 2 minutes. Add cabbage and sauté, stirring

and tossing constantly, until wilted but still crisp-tender, about 4

minutes. Remove from heat and add cucumber and dressing, tossing well

to coat.

 

Makes 4 servings.

 

Source: Gourmet, March 2000

Foratted by Chupa Babi in MC: 11/04.06

 

The peanut notes in this slaw remind us of the Indonesian skewered

meat dish saté. It would be great with anything grilled

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