|Delicious and Nutritious|
Recipe by Robin
The words “Crack Slaw” conjure up two vivid images in my mind, neither of which is appetizing. The term officially refers to the street drug crack and its addictive qualities, doubtlessly coined by someone who’s never seen the dark, vacant look in an addict’s eyes. I’d like to reinvent this slaw as something sexy, something that we can choose to eat rather than mindlessly wolfing down, with a name that we can utter to our grandma or pastor without having to elaborate. Wouldn’t you really rather eat a Hot Asian Slaw?
|Simple Healthful Ingredients|
The original recipe uses ground beef and a bag of pre-cut coleslaw mix. Feel free to experiment with different meat, veggie, and sauce combinations.
1½ - 1¾ lbs. cabbage
3 -4 medium carrots, ~6 oz. total
½ - ¾ lb. snow peas
6 - 8 green onions
½ oz. peeled ginger
3 – 4 large cloves garlic
3 tbsp. tamari
1 tbsp. rice vinegar
2 tsp. honey
1 tsp. or more hot chili oil
Sunflower or other mild spray oil
1 lb. ground turkey
½ tbsp. sesame oil
½ tbsp. toasted sesame oil
1 - 2 tbsp. sesame seeds
Remove core from cabbage and slice thinly. Cut into large but manageable strips. You will have 10 – 12 cups. Scrub and cut carrots into matchsticks 1 – 1½ inch long; you will have 1 – 1¼ cup. Wash snow peas and remove strings. Cut in half if desired. Cut green onions into ½ inch slices; you will have about ½ cup.
Cut the ginger into thin, ½ inch long matchsticks. Mince garlic. You’ll want to have approximately equal quantities of ginger and garlic, a tablespoon or a little more of each.
Make sauce (dressing) by combining the tamari, rice vinegar, honey, and hot chili oil thoroughly. 1 teaspoon of hot oil gives the dish a subtle heat, for more fire increase the amount. Don’t overdo it, more hot oil can be served at the table. Set sauce aside.
Heat up a wok on high. When water sizzles, spray with sunflower oil. Add ground turkey and cook until browned, stirring up from the bottom very frequently. Remove meat to heatproof dish.
|Start with Carrots|
Add cabbage and toss to coat with oil. Stir fry for 2 – 3 minutes or until hard parts of cabbage begin to wilt, scooping up veggies from the bottom of the wok very frequently to prevent burning and enable even cooking. Add snow peas and continue stir frying for another minute.