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Spicy Asian Slaw
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Brief Description
Slaw filled with an assortment of vegetables and flavors traditionally used in Asian cuisine.
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Main Ingredient
cabbage
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Category: Salads
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Cuisine: Asian
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Prep Time: 150 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Use 2/3 cup mayonnaise. Bump up herbs (mint and cilantro).
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Posted By: KathyD
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Posted On: Nov 22, 2021
Number of Servings:
Ingredients:
- 1 cups - mayonnaise
- 2 tablespoons - toasted sesame oil
- 2 tablespoons - mirin or rice-wine vinegar
- 1/4 cups - chili sauce
- 3 tablespoons - freshly squeezed lime juice
- 1 tablespoons - grated ginger
- 1 teaspoons - coarse salt
- 1/4 teaspoons - freshly ground pepper
- 2 teaspoons - sesame seeds
- 1/2 - small head red cabbage (about 1 pound)
- 1/2 - head napa cabbage (about 1 pound)
- 1 - turnip (about 9 ounces) peeled
- 1 - small daikon (about 8 oz.) peeled
- 1 - large carrot peeled
- 4 - scallions thinly sliced on the diagonal
- 1 - red bell pepper seeded and thinly sliced
- 1/4 cups - finely chopped fresh mint leaves
- 1/4 cups - finely chopped fresh cilantro
Directions:
Make the dressing: In a medium bowl, whisk together mayonnaise, sesame oil, vinegar, chili sauce, lime juice, ginger, salt, pepper, and sesame seeds; set dressing aside.
To make the slaw, core the red and napa cabbages, quarter, and slice them very thinly. Transfer to a large bowl. Fill bowl with cold water to cover cabbage. Swish cabbage around with hands to allow any dirt to settle to the bottom of the bowl. Lift cabbage, and transfer to a colander to drain. Place in large bowl; set aside.
Using the large holes of a box grater, grate the turnip, daikon, and carrot. Add to bowl with cabbage along with scallions, red bell pepper, mint, and cilantro. Add reserved dressing and toss to combine.
Cover with plastic wrap, and let sit at least 2 hours in the refrigerator, but preferably overnight. Serve chilled.
Will keep in refrigerator for up to 4 days.
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