Asian Slaw

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As much as I love my Classic Creamy Coleslaw, it's nice to have some variations.  Apple-Fennel Slaw, Tangy Apple-Cabbage Salad with Blue Cheese, and Creole Cabbage Salad pair well with different meal flavors.  So when I am having a meal with an Asian flair, I like to pull out this recipe to round out the menu.

I use Savoy cabbage rather than the standard green cabbage.  I just love the crinkle texture.  Carrot, red bell pepper, snow peas, and cilantro add crunch, color, and more flavor.  The dressing is what really makes this slaw.  Unlike the usual mayonnaise based ones, this one calls for plain yogurt.  You can use low-fat or fat-free (great for the waistline☺), but please steer clear of using Greek yogurt.  I tried it once because it was all I had on hand and it left an off, chalky-like flavor that did not marry well with the other flavors.  Speaking of flavor, I like to hit it with a little heat from Sriracha sauce.  It is certainly optional, but I highly recommend it.  Just add to taste or serve it on the side.

Serve it as a side to your main course, enjoy it as a light lunch salad (my kids love it packed in their lunches), or you can even wrap it in rice paper or other flat breads for a veggie wrap.  

Printable Recipe

Asian Slaw
serves 8

1 medium head of Savoy cabbage, thinly sliced
1 medium carrot, peeled and grated
1 red bell pepper, seeded and julienned
4 ounces snow peas, julienned
4 green onions, trimmed and thinly sliced
1/4 cup chopped fresh cilantro
1/2 cup plain yogurt, low-fat or fat-free (do not use Greek yogurt)
1 Tablespoon + 1 teaspoon sesame oil
1/4 cup low sodium soy sauce
2 Tablespoons Dijon mustard
2 Tablespoons freshly squeezed orange juice
2 Tablespoons minced pickled ginger
Sriracha Hot Chili Sauce to taste

In a large bowl toss the cabbage, carrot, bell pepper, snow peas, green onions, and cilantro until combined; set aside.

In a medium bowl, whisk together the yogurt, sesame oil, soy sauce, mustard, orange juice, and pickled ginger until combined.  Pour the dressing over the cabbage mixture and toss until thoroughly combined.  Season with Sriracha sauce to taste. Enjoy!

Source: Slaw from The Galley Gourmet, dressing adapted from Charlie Trotter Cooks at Home, by Charlie Trotter

1 comment:

  1. I'm so glad I stumbled upon your blog, I have been pinning the dickens oout of it today. I love it, I love Sunday dinner, thank you for taking the time to blog your lovely recipes. I have long wondered why I wasn't born southern!


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