Monday, May 17, 2004


Asian Style Cole Slaw

My latest cooking class was a super success. I was stoked that we were grilling, which is really perfect this time of year, and nothing could have been better than the basic kebobs, steak, corn and nectarines we threw on there. The gin and tonics my client was pouring didnt hurt either of course!

As a zippy side we made this super simple Asian coleslaw. It is tangy and sweet and only takes a few minutes to pull together. If you cannot find napa cabbage, standard green cabbage will work, but you should give it a while longer to wilt. Try this, and enjoy!


5 tablespoons rice vinegar

3 tablespoons oil
1 ½ teaspoon toasted sesame oil

1 tablespoon minced peeled fresh ginger

1 teaspoon jalapeno chile, chopped

1 tablespoon sesame seeds

1 teaspoon sugar

Salt, as needed

½ Napa cabbage thinly sliced
¼ cup thinly sliced green onions
1 carrot, shredded
Black sesame seeds for garnish

Additions: Bell peppers, chiles, peanuts, cubed tofu, shredded chicken.

In a small bowl, whisk together the dressing. (This dressing can be used as a marinade also)
Combine the rest of the ingredients, add the dressing, and toss to coat. Let marinate up to 3 hours. Serve cold or at room temperature. Can be made two days ahead, but will wilt.

Serves four

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