I like colorful food.
No, I don't mean Skittles, Starburst and Fruit Loops.
No, I don't mean Skittles, Starburst and Fruit Loops.
Okay, I do, but mostly I mean that I like some color in my meals. The fruits and veggie kind of color. In fact, the more colors there are in a dish, the more excited I am to eat it.
Truth: sometimes I add tomatoes or red bell peppers to my salads or pasta just because they are red.
You'd think the color alone, then, would be enough to make my happy about this Asian slaw. And it is. What pushes it from like to love, though, is the taste. It's goooood. Different and good. The dressing is light enough to let you taste the veggies in the slaw, but strong enough to add its own sesame and ginger flavor. It isn't too harsh or too sweet, and has just enough of each ingredient that they blend perfectly. It's simple to make; half of the prep work is opening a bag of broccoli slaw and matchstick carrots. That kind of prep work I can handle. It's great as a side dish but it also makes a good light lunch. Or second or third lunch, as the case has been with me lately.
You'd think the color alone, then, would be enough to make my happy about this Asian slaw. And it is. What pushes it from like to love, though, is the taste. It's goooood. Different and good. The dressing is light enough to let you taste the veggies in the slaw, but strong enough to add its own sesame and ginger flavor. It isn't too harsh or too sweet, and has just enough of each ingredient that they blend perfectly. It's simple to make; half of the prep work is opening a bag of broccoli slaw and matchstick carrots. That kind of prep work I can handle. It's great as a side dish but it also makes a good light lunch. Or second or third lunch, as the case has been with me lately.
It's one of those all-around winner recipes that you keep in your recipe box and make again and again.
Every time you want to taste the rainbow.
Rainbow Asian Slaw
Ingredients
For the dressing:
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1/4 cup unseasoned rice vinegar (not the seasoned kind or it will be too salty. Can substitute regular white vinegar but the dressing will have more of a harsh flavor)
- 1 tablespoon soy sauce
- 1 teaspoon Asian sesame oil
- 1 tablespoon peanut butter
- 1/2 teaspoon salt
- 1/4 teaspoon Sriracha hot sauce
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
For the slaw:
- 4 cups prepared broccoli slaw (or shredded cabbage)
- 2 cups prepared shredded carrots (or grated in food processor)
- 1 red pepper, thinly sliced into bite size pieces
- 1 cup pre-cooked, shelled edamame (available fresh or frozen)
- 2 medium scallions, finely chopped
- 1/2 cup chopped salted peanuts
- 1/2 cup loosely packed chopped fresh cilantro
Directions
- Make the dressing by combining all ingredients in medium bowl. Stir with a whisk until peanut butter is dissolved. Set aside.
- Combine all of the slaw ingredients in a large bowl. Add dressing and toss well. Let sit at least 10 minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve cold.
Prep Time: 10 min Serves: 6 side dish servings
Recipe Source: adapted slightly from http://www.onceuponachef.com/2011/03/asian-slaw-with-ginger-peanut-dressing.html
