Asian Coleslaw with Ginger Vinaigrette

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* Exported from MasterCook *

 

Asian Coleslaw with Ginger Vinaigrette

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 4 Preparation Time :0:00

Categories : Salads

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 small red or green cabbage -- shredded

4 medium carrots -- grated

1 small red onion -- diced

Ginger Vinaigrette

2 tablespoons rice vinegar

3 tablespoons lime juice

1 clove (1 to 2) garlic -- pressed

2 serrano chiles of 1 Thai chile -- minced

1 tablespoon finely grated fresh ginger

2 tablespoons sugar

2 tablespoons Chinese hot mustard or Dijon mustard

1/3 cup toasted (dark) sesame oil

1/3 cup peanut oil

3 tablespoons minced cilantro leaves

Kosher salt

Black pepper in a mill

2 tablespoons sesame seeds -- toasted

 

Toss together in a large bowl the cabbage, carrots, and onion.

 

Make the vinaigrette: Whisk together in a small bowl the vinegar, lime

juice, garlic, chiles, ginger, sugar, and mustard. Slowly whisk in the 2

oils. Add the cilantro, taste, and season with salt and pepper.

 

Pour the vinaigrette over the vegetables, and toss until they are well

coated. Scatter the sesame seeds over the slaw, and serve immediately or

refrigerate until ready to serve.

 

 

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