Asian Vegetable Slaw
- Ready In:
- 16mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1⁄4 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
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. I work in higher education administration. I can't wait to get home every night to spend time with my sons, husband and cat. 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>