Red Hot & Green--Apple-Carrot Slaw with Ginger Mint Dressing

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Apple-Carrot Slaw with Ginger Mint Dressing

 

Recipe By :Red Hot and Green, Janet Hazen

Serving Size : 6 Preparation Time :0:00

Categories : Red Hot & Green

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons seasoned rice wine vinegar

2 tablespoons peanut oil

2 large Asian pears -- cored & slivered

2 medium carrots -- peeled & slivered

1 3-inch piece fresh ginger root -- peeled & slivered

2 shallots -- thinly sliced

salt & pepper to taste

1/3 cup finely chopped fresh mint

1/2 cup toasted peanuts -- coarsely chopped (for garnish)

 

In a large bowl, whisk together the vinegar and peanut oil to form a smooth

emulsion. Add the pears, carrots, ginger, and shallots; mix gently.

Season with salt & pepper. (The salad can be prepared to this point and

refrigerated for up to 3 hours.)

 

Just before serving, add the mint and mix gently. Serve immediately,

garnished with peanuts.

 

Source:

" Karen C. Greenlee <greenlee "

S(ISBN):

" 0-8118-1052-6 "

Copyright:

" 1996 "

 

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Per serving: 145 Calories (kcal); 11g Total Fat; (62% calories from fat);

3g Protein; 11g Carbohydrate; 0mg Cholesterol; 108mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2

Fat; 0 Other Carbohydrates

 

NOTES : This recipe is not missing apples -- it is called " Apple-Carrot "

because the Asian pears are sometimes called " Apple Pears " . If you can't

find Asian pears, use slightly underripe European pears such as Bartlett or

Anjou. Very firm Bosc pears are also a good substitute.

Nutr. Assoc. : 4872 0 0 0 0 0 0 0 4407