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Garden Slaw with Spicy Asian Dressing
Chill: 2 hrs
Ingredients
- 4 cups shredded green and/or red cabbage
- 2 carrots, cut into julienne strips or coarsely shredded (about 1 cup)
- 3/4 cup bite-size strips green, red, yellow and/or orange sweet pepper
- 1/2 cup coarsely chopped radishes
- 1/4 cup snipped fresh cilantro leaves
- 1/4 cup thinly sliced green onions (2)
- Spicy Asian Dressing (recipe below)
Directions
In a large bowl, combine cabbage, carrot, sweet pepper, radishes, cilantro, and green onions. Pour the dressing over cabbage mixture. Toss to coat. Cover and chill for 2 to 24 hours before serving. Toss slaw before serving. Makes 6 to 8 side-dish servings.
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Variation:
Easy Garden Slaw:
Prepare the slaw as directed above, except substitute 5 cups packaged shredded cabbage with carrot (coleslaw mix) for the cabbage and carrot.
Spicy Asian Dressing
Ingredients
- 3 tablespoons rice vinegar or white wine vinegar
- 3 tablespoons canola oil or vegetable oil
- 2 to 3 tablespoons sugar
- 1 tablespoon toasted sesame oil (optional)
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
Directions
In a screw-top jar, combine vinegar, oil, sugar, toasted sesame oil (optional), ginger, dry mustard, salt and crushed red pepper. Cover and shake well to mix. Makes about 1/2 cup.
