Spicy gingered asian slaw

4 servings

Ingredients

Quantity Ingredient
¼ cup Lime Juice
¼ cup Shallots -- minced
1 tablespoon Soy Sauce
1½ tablespoon Ginger -- peeled and minced
1 tablespoon Jalapeno -- seeded and minced
2 teaspoons Garlic -- peeled and minced
1 tablespoon Honey
2 teaspoons Thai Red Curry Paste
1 tablespoon Dark Sesame Oil
½ cup Peanut, Soy, Or Canola Oil
5 cups Napa Cabbage -- finely sliced
1½ cup Carrots -- julienned
1 large Red Pepper, Cored, Seeded -- thinly sliced
1 large Yellow Pepper, Cored, Seeded thinly sliced
½ cup Scallions, Green And White Parts -- sliced
¼ cup Cilantro Leaves -- chopped
2 tablespoons Skinless Peanuts, Unsalted, Roasted -- coarsely chopped
1 tablespoon Sesame Seeds -- toasted
2 teaspoons Kosher Salt
⅛ teaspoon Black Pepper -- freshly ground

Directions

1. In a glass jar, combine the lime juice, shallots, soy sauce, ginger, jalapeno, garlic, honey, curry paste, sesame oil, and peanut oil. Cover tightly and shake vigorously until well blended.

2. In a large bowl, toss together the cabbage, carrots, peppers, scallions, cilantro, peanuts, and sesame seeds. Season with the salt and pepper. Pour the sauce over the slaw and toss to combine. Allow the slaw to marinate for 10 mins before serving. Serves 4 to 6.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-24-95 (23:14) (159) Fido: Cooking

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