- 1 tablespoon soy sauce
- 1 tablespoon cider vinegar
- 2 teaspoons Asian sesame oil
- 1 ½ teaspoons fresh ginger, peeled & minced
- 1 ½ teaspoons Asian chile paste
- ¼ cup creamy peanut butter
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 2 medium carrots, cut into julienne strips
- ½ small head cabbage, cut into 1/4-inch-thick slices
- ½ large cucumber, seeded and cut into julienne strips
The peanut notes in this slaw remind us of the Indonesian skewered meat dish saté. As a result, we think grilled steak, shrimp, or pork would make a terrific main course as an alternative to the Hoisin Five-Spice Chicken Legs.
1. Make dressing: Whisk together dressing ingredients.
2. Make slaw: Heat vegetable oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté carrots, stirring, until almost tender but not brown, about 2 minutes. Add cabbage and sauté, stirring and tossing constantly, until wilted but still crisp-tender, about 4 minutes. Remove from heat and add cucumber and dressing, tossing well to coat.
Try adding lime juice to "lighten it up".
Salads, Salads And Dressings, Vegetarian, Vegetarian Dishes
Warm Asian-Style Slaw. To import, drag image to your MacGourmet recipe box.