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Asian slaw with variations Recipe

   
 

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     Asian slaw with variations

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   20 minutes

Ingredients
6 cups finally shredded/chopped cabbage- green, red and/or napa
Large peeled carrot, grated
1/3 cup finely chopped onion or sliced green onion
1/2 cup finely chopped celery
Any other minced crunchy vegetables; cucumber, kale, sugar snap peas, etc
1/2 cup crunchy chow mein noodles
1/2 cup toasted slivered or sliced almonds
Thai style add chopped peanuts, finely minced hot chili, cilantro, lime
 
Dressing ingredients
1/4 cup veg oil
1/4 cup white balsamic vinegar (lime juice ok substitute)
1 1/2 tablespoons sugar
1/4 tsp ground black pepper
1/2 tsp salt
1 to 2 tsp orange zest (lime zest ok substitute)

Instructions
Mix assorted cabbage, grated carrot, choice of onion, celery, and crunchy vegetables of your choice. Set aside.
Mix dressing ingredients, using either orange zest and white balsamic vinegar or lime zest and lime juice. Put in small jar and shake well. For thai style dressing use lime and add minced hot chile or 1/2 tsp fresh chili paste to taste.
Dress chopped salad with the dressing and toss well. (I only dress what I need for that meal, reserving extra undressed salad and dressing separately for later meal). Serve crunchy noodles, slivered almonds or peanuts, optional cilantro on the side or on top of individual bowls of slaw to keep crunchy.
Can be topped with shredded cooked chicken, sauteed shrimp, or caramelized ground pork if you wish to make the salad a complete meal.
Serving Suggestions
Be creative and make variations!


Originally Submitted
8/24/2020





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