Sunday, April 22, 2018

Asian Slaw

Bowl of Asian Salad with Chopsticks
Colorful and Healthful

Recipe by Robin

A craving for a slaw that would be a perfect foil for parchment baked salmon engulfed me. Especially since I had 1½  lbs. of salmon in the freezer, caught and flash-frozen by my work colleague’s kids in Alaska last season. One does not want such a generous and delicious gift to go to waste. I got a little carried away (inspiration knows no seasons), and included cilantro, which is decidedly not in season, though readily available in the market. A better choice would have been parsley, currently growing in my garden, or simply skipping the little green addition. The cabbage, carrots, green onions, sesame seeds, and exotic dressing will carry the dish with little reduction, unless you happen to be crazy about cilantro as I am.

Serving Bowl of Asian Salad, Half-full
Leftovers Will Keep
A food processor makes short work of the veggie chopping, except for the green onions, which can be quickly and more predictably chopped manually. As usual, the dressing takes longer than the other prep. Juicing the limes, peeling and chopping garlic and ginger, and measuring the liquids is time consuming—but results are so much better than bottled.

While this recipe originally makes about 15 cups (so you need a big bowl to mix it in), the dressing “cooks” or marinates it down to about 12 cups within about 4 hours. Also, the tendency to serve large portions and enjoy seconds makes it hard to estimate the total number of servings. Leftovers continue to marinate and “cook” down, but can be served for at least two days if refrigerated. Note: don't add sesame seeds to the salad until served.

Asian slaw can be served at any time of year. The antioxidant- and vitamin-rich ingredients make it a perfect spring tonic, and the flavor wakes up winter-weary taste buds. Enjoy!

Tiny bowl of Leftover Asian Salad
Second Day Salad: Still Delish
Asian Slaw
serves about 10

1 lb. red cabbage
1 lb. green cabbage
¾ lb. carrots
1 medium bunch green onions
¼ cup freshly squeezed lime juice
¼ cup soy sauce
¼ cup rice vinegar
3 tbsp. brown sugar
3 tbsp. walnut oil
2 tsp. toasted sesame oil
4 tsp. minced ginger
2 cloves garlic, finely chopped
¼ cup toasted sesame seeds
1 cup cilantro or parsley leaves (optional)
salt and pepper (for serving)

Carrots, cabbage wedges, and green onions
Pure, Healthy Ingredients
Using a ¼ inch blade in the food processor, shred the cabbage (or slice thinly into bite sized slices). You will have about 8 packed cups total cabbage. Using the grater in the food processor, shred the carrots. You will have between 1½ and 2 cups. Set veggies aside in large bowl.

Thinly slice green onions. Add to veggies in bowl. Add cilantro or parsley if using. Toss salad.

For the dressing, stir together the lime juice, soy sauce, vinegar, and brown sugar in an immersion blender blending cup. Combine walnut and toasted sesame oils in a measuring cup or other easy-to-pour device. While operating the immersion blender in the cup, slowly add the oil in a constant stream, while continuing to blend. Remove blender from cup and scrape out any oil that clings to the measuring cup into blending cup. Add ginger and garlic to blending cup, and buzz briefly a few times till any larger chunks are pulverized.

Pour dressing over salad. Toss. Let sit for at least ½ hour, and up to 4 hours, before serving.

To serve: top individual servings with toasted sesame seeds, salt, and pepper. 

Shredded cabbages, and carrots
Start with the Basics
Shredded cabbages, carrots, green onions and cilantro
Add the Aromatics
Two Bowls of Asian Salad with toasted Sesame Seeds on the Side
Dress and Top with Sesame Seeds

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