Fresh Asian Slaw with Tbsp Seasoned Rice

Serves 4 in about 15 minutes. A stove recipe built around napa cabbage and inch piece ginger.

Ingredients

• ½ head napa cabbage, chopped
• ¼ head purple cabbage, sliced in small strips
• 1 medium carrot, shaved
• ½ small sweet or red onion, thinly sliced
• ¼ cup low sodium soy sauce
• ¼ cup fresh lemon juice
• 1 tsp kosher salt
• ¼ tsp white pepper, ok to use black pepper
• 2 tsp toasted sesame oil
• 3 tbsp olive oil
• 4 green onions (scallions), thinly chopped
• 1 1 inch piece of ginger root (about 2 tbsp) peeled and finely grated
• 2 tbsp brown sugar
• 2 tbsp seasoned rice vinegar, ok to use regular rice or white vinegar if you don't have the seasoned. just increase the brown sugar by 2 tsp.

Method

1. Stir in all ingredients to a container with a lid and shake vigorously until well mixed. keep it nearby while you make the slaw.
2. Chop the cabbages and put in a salad bowl.
3. Thinly slice the 1/2 onion into 1/2 rings and add to the bowl.
4. With short strokes with a vegetable peeler, shave the carrot into thin shavings about 2-3 inches long. Tip in to the bowl.
5. Shake the vinaigrette well right before dressing the slaw.
6. Plate chilled.

More salads ideas are in the salads collection.