Sichuan Coleslaw - 1 pt

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This is truly a fantastic cole slaw with a wonderful bite!

 

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Sichuan Coleslaw - 1 pt

5-inch piece daikon radish, peeled

4 cups shredded Napa cabbage

1 cup shredded carrots

1 cup chopped green onions, green and white parts

1 cup lightly packed cilantro leaves, coarsely chopped

1 Tbsp. sesame seeds

1 Tbsp. rice vinegar

2 Tbsp. reduced-sodium soy sauce

2 tsp. grated fresh ginger

1 tsp. ground black pepper

1 tsp. toasted sesame oil

 

 

 

 

Cut the daikon crosswise into thin slices. Stack the slices and cut

them crosswise into thin matchsticks. Place the radish in a large

mixing bowl. Add the cabbage, carrots, green onion, cilantro and

sesame seeds.

In a small bowl, whisk together the vinegar, soy sauce, ginger and

pepper. Blend in the sesame oil. Pour the dressing over the slaw and

toss to combine.

Cover the slaw and refrigerate for 30 minutes to 24 hours, to allow

the flavors to meld before serving.

 

Makes 4 servings.

 

Nutritional Information Per Serving:

67 calories; 3 g. total fat (Less than 1 g. saturated fat);3 g.

dietary fiber

 

9 g. carbohydrate; 3 g. protein; 338 mg. sodium

 

Diabetic Exchanges: 2 Vegetable, 1/2 Fat

 

Author: Dana Jacobi

Source: AICR

Formatted by Chupa Babi in MC: 04.21.07

 

Whether you prefer Sichuan, the new spelling, or Szechwan, the old

one, the cooking from this province of southern China is known for its

extreme heat.

 

Sichuan peppercorns are not truly pepper, but rather the seedpods of a

different plant. One translation of their Chinese name is " flower

pepper. " After enjoying the distinctive lemony hint they gave the

pickles, we found our mouths tingling, then getting slightly numb

thanks to a compound they contain.

 

Sichuan pepper was banned for a while from the U.S. because of an

agricultural problem, but is now once again available in Asian food

markets and mail-order spice purveyors. I like its unique taste but,

because it's not found readily, my version of Sichuan pickled cabbage,

chopped finely enough to serve as a salad or side dish, calls for a

moderate amount of black pepper instead. If you enjoy heat, increase

the amount to your taste.

 

ChupaNote: if you want to up the fibre, add a handful of mixed minced

fresh red, yellow and green bell peppers.

 

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