For Deb - Asian Slaw - Another Recipe

[Guest guest]

Here's another Asian Slaw recipe. This one from Vegetarian Times Magazine:

 

* Exported from MasterCook *

 

Asian Slaw

 

Recipe By : Vegetarian Times Magazine, July 2001, page 46

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Dressings Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup dry arame

6 cups shredded cabbage -- green or savoy

5 cups shredded kale leaves

1 cup grated carrots -- (about 2 medium)

***DRESSING***

1/2 cup sliced scallions -- about 8

(white and light green parts)

1/3 cup brown rice vinegar -- PLUS

1 tablespoon brown rice vinegar

1/3 cup mirin -- PLUS

1 tablespoon mirin

1/4 cup chopped cilantro

1/4 cup sesame seeds

1 tablespoon minced fresh ginger -- PLUS

3/4 teaspoon minced fresh ginger

1 tablespoon minced garlic

1/2 tablespoon minced jalapeno pepper

3/4 teaspoon salt

 

6 SERVINGS EGG- & DAIRY-FREE

 

Kale stars in this cabbage slaw inspired by kimchee, a spicy condiment

served in Korea. Enjoy this alone or as an accompaniment to marinated tofu

and white sushi rice.

 

1. Place arame in medium bowl and fill with enough cold water to cover.

Let soak 20 minutes.

 

2. In large bowl, combine cabbage, kale and carrots.

 

3. Make dressing: In small bowl, combine all dressing ingredients. Whisk

until well blended.

 

4. Drain and rinse arame. Add arame to cabbage mixture, pour over dressing

and toss to mix. Let stand at room temperature at least 30 minutes before

serving.

 

PER SERVING: 107 CALORIES; 4 G PROTEIN; 4 G TOTAL FAT (1 G SATURATED FAT);

15 G CARBOHYDRATE; 0 MG CHOLESTEROL; 313 MG SODIUM; 5 G FIBER; 190 MG

CALCIUM.

 

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Updated 10/26/01

 

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