Asian Slaw

I'm BACK! I know that it has been a while since I blogged, not sure where the time has gone. But I am here now and have lots of recipes to share. I think that it helps that I have been cooking when it is still daylight outside so that helps with the pictures :)

Asian Slaw

recipe adapted from Guy Fieri

What you need:

1/4 cup extra virgin olive oil

3 TBS minced ginger (fresh or from a jar is fine)

1 TBS minced garlic

2 TBS brown sugar

5 TBS low sodium soy sauce

4 TBS mirin (or white wine)

1 tsp sesame oil

1/4 cup rice wine vinegar

1 cup thinly sliced organic napa cabbage (Can cheat and buy the already chopped cabbage mix)

1 cup thinly slice organic green cabbage (Cheat here also)

1 cup julienned organic carrots (cheat and buy the ones in the bag)

1 red bell pepper, chopped

1/2 cup chopped bok choy (1 bunch of baby bok choy is a good amount)

red onion and green onions (1/2 cup of each - I don't like raw onions so not in my recipe)

peanuts, for garnish

** After making this several times and loving it, I have also started to add shelled edamame and a sprinkle of sesame seeds at the end...

*** Note: Guy Fieri also uses wontons and bean sprouts in his recipe so check the link above if you want to see exactly what he does. I leave these out

To prepare:

In a saucepan, add 2 TBS olive oil, ginger, and garlic. Saute until lightly browned and the flavors "speak". Add in the brown sugar, soy sauce, and mirin. Continue to saute for 5 minuts and then remove from the heat. Allow to cool then whisk in the olive oil, sesame oil, and rice wine vinegar.

Mix all the vegetables in a large LARGE bowl. Begin by pouring half of the dressing over and mix well. Then add the rest of the dressing as needed. Garnish with peanuts.

NOTE: I like to leave about 1 cup of the vegetables out of the mix and add the next day to "freshen" the salad. It lasts in my fridge for 2-3 days without getting too soggy, but it does help to add fresh veggie mix to brighten it up. However, if you know that you are going to eat all that night, go ahead and add all of the vegetable mix.

We have made this asian slaw 2 times in the past week! It may seem like a lot of ingredients but you can cut down on some of the chopping time if you buy the ingredients already chopped so you literally only dump them in! By infusing the garlic and ginger into the oil and soy sauce you create such a wonderful flavor for the dressing.

I love to serve this dish with fish (tuna steaks are the best), flank steak, and even with just some grilled chicken on top is wonderful :)

Let me know if you make it and give me your review