Asian Vegetable Slaw

"Found as part of another recipe on Food Network. Posting for safe keeping."
 
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Ready In:
16mins
Ingredients:
15
Serves:
6
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ingredients

  • 14 cup peanut oil
  • 3 tablespoons rice wine vinegar
  • 1 lime, juice of
  • 1 lemon, juice of
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin (Japanese rice wine)
  • 1 tablespoon sake
  • 1 tablespoon nam pla (Thai fish sauce)
  • 1 teaspoon chili paste (sriracha)
  • 2 tablespoons sugar
  • 1 teaspoon minced ginger
  • 1 carrot, trimmed, peeled and julienned
  • 1 leek, trimmed, washed and julienned
  • 1 cup bok choy or 1 cup other cabbage, shredded
  • 1 seedless cucumber, washed, trimmed and julienned
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directions

  • In a medium bowl, whisk together the peanut oil and rice wine vinegar.
  • Add the lime and lemon juices and whisk to combine.
  • Whisk in the soy sauce, mirin, sake, nam pla and sriracha.
  • When well combined, stir in the sugar and garlic. Set aside.
  • Place the carrot and the leek in boiling salted water for 30 seconds to set the color.
  • Immediately drain and refresh under cold running water until well chilled. Pat dry.
  • Place the blanched carrot and leek in a mixing bowl along with the bok choy and cucumber.
  • Add the reserved sauce and toss to combine.
  • Cover and refrigerate for 2 hours before serving.

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RECIPE SUBMITTED BY

<p>I live outside of Cleveland OH.&nbsp;I work in higher education administration. I can't wait to get home&nbsp;every night to spend time with my sons, husband and cat.&nbsp;I love to cook, shop, and go camping. I also love collecting anything having to do with wolves and am involved in protecting their future on this planet. I am also a HUGE Star Wars (as probably implied by my screen name) fan. If I had month off from life I would become a beach bum in Jamaica, Mon!</p>
 
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