Hot & Sour Slaw X-Post

[Guest guest]

My son brought this salad to Easter Dinner. It was beautiful and

delicious.

 

 

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* Exported from MasterCook *

 

Murray's Hot and Sour Slaw

 

Recipe By : Murray Passarieu (Submitted by Jayni)

Serving Size : 6 Preparation Time :0:00

Categories : Make Ahead Salads

Tnt Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 bunch bok choy, stems and leaves -- sliced thin

1 each red bell pepper, seeded -- sliced very thin

1 each orange bell pepper, seeded -- sliced very thin

4 each scallions, both green and white parts -- chopped fine

 

Dressing Ingredients

1 tablespoon Melinda's Original Habanero Sauce* -- See note

1 teaspoon Dijon, whole-grain or brown mustard

3/4 cup apple cider vinegar

2 cloves garlic -- minced

1 tablespoon fresh ginger -- minced

1 tablespoon sugar

1 teaspoon salt

1 tablespoon canola or corn oil

 

1. Combine all salad ingredients.

 

2. Whisk together all dressing ingredients.

 

3. Toss salad with dressing.

 

4. Chill for one hour, then toss again and adjust seasonings as needed after

tasting.

 

5. Keeps well, chilled, for up to three days.

 

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NOTES : This is a recipe my son Murray adapted and brought to Easter dinner this

year. It was so pretty we hesitated to eat it, but were glad we did, because it

was absolutely delectable.

 

*Melinda's Original Habanero Sauce is one of several habanero sauces " Melinda "

makes, and is the mildest. Its first ingredient is carrot juice, and I would

rate it " warm. " The other Melinda's habanero sauces, as I recall, add Xs to

indicate the degree of heat -- the more Xs the hotter. In my opinion, the

original gives you that lovely habanero flavor without excessive heat--the

others seem to me to be for real " chile heads. " If Melinda's is not available

in your area, you could substitute another hot sauce of your liking, or 2

teaspoons of chile paste.