Think of it as the slaw road to China, Japan and Thailand.
Whether you make a protein-packed foray into the land of soy, nuts, or meat or you’re off on an exciting veg or noodle expedition, the road is yours for the taking. Here are some places to explore from base camp:
Baked tofu • Edamame • Peanuts • Sesame seeds • Chicken • Potstickers • Noodles • Jicama • Bean sprouts • Sugar snap peas
But you don’t need me as your sherpa—you’ll know where to go. Besides, I don’t do any heavy lifting. However, I am proficient with a fork lift.
4 cups red red cabbage, shredded
1 large carrot, grated
2 – 3 TBSP cilantro, chopped
2 tsp ginger, minced
1 TBSP sesame oil
1 TBSP rice wine vinegar
Optional: pinch of salt and sugar
Place shredded cabbage, carrots, ginger and cilantro in a large bowl. Whisk oil and vinegar together. Toss the slaw with the dressing and refrigerate for at least an hour.
Makes 4 servings