Tomorrow is the Fourth of July and I felt compelled to share one last favorite picnic-y recipe before I move on to my next cooking class...which BTW...is this coming Thursday, July 9th at 5:30...more shameless advertising, I know!
Anyway, this is an Asian slaw recipe that is a spinoff of that infamous one made with Ramen noodles and the flavor packet that comes with it. Of course, you know that the packet only contains about a million grams of sodium! No wonder it tastes so great! But before you have a stroke, I mean, come on, that's a lot of sodium...not to mention the swelling and water weight and no one needs that! I devised an even better dressing and salad making method that will make your heart sing and your blood pressure drop! This is a terrific side for all your grilled favorites AND is wonderful on a pulled pork sandwich!
So...take a look at my Asian slaw and I think you'll agree...it's a great, better alternative!
1 head napa (Chinese) cabbage, shredded
1 small English cucumber, half round cuts
5 green onions, sliced on the bias
½ red bell pepper, julienned
1 cup almonds, toasted
Salt and pepper, to taste
1 tbsp. grated fresh ginger
2 garlic cloves, minced
2 tsp. dark brown sugar
1 tsp. soy sauce
1 tsp. sesame oil
3 tbsp. rice wine vinegar, unseasoned
½ cup canola oil (scant)
Pepper, to taste
Combine slaw ingredients (except salt and pepper) in a large bowl. Set aside.
In a glass jar with a tight-fitting lid, combine ginger, garlic and brown sugar. Stir with a small spoon to blend then add soy sauce and sesame oil. Add vinegar and canola oil and shake until well blended…you should have an emulsion.
Taste for seasoning and add pepper as needed.
Pour half of the dressing over the slaw and toss. Add additional dressing as needed but salad should not be over-dressed.
Taste for seasoning and add salt and pepper as needed.