Asian Cabbage Slaw

Last week in my CSA (Community Supported Agriculture) package was a huge cabbage. I gave half to my neighbor Ofra, since she loves to make salads, and I used the other half. Here is my Asian Cabbage Slaw recipe. (I still have 1/4 cabbage left, so I will see what I can do with that.) I don’t really like mayonnaise, so I usually use some kind of flavored oil, as in this recipe. By pouring boiling water over the cabbage for 5 minutes, it becomes a little less crunchy, but still crisp enough to enjoy almost raw.

Asian Cabbage Slaw
Utensils: Pot for boiling water, large bowl, grater or food processor, cutting
board & knife
Prep. Time: 20 minutes
Cooking Time: 5-10 minutes to boil water

4 cups shredded cabbage
one grated carrot
2 cups snow peas, cut in half crosswise
2-3 minced scallions (white part)
sesame seeds

Dressing: Whisk together:
1/4 cup toasted sesame oil
1/8 cup rice vinegar
1 tsp. garlic powder
1/4 tsp. wasabi powder

1. Bring 3-4 cups water to a boil while preparing cabbage, snow peas, and dressing. Place veggies in a large bowl.
2. Pour boiling water over cabbage and snow peas and allow to soak for 5 minutes,
3. In the meantime, grate the carrot and dice the scallions.
4. Drain cabbage and snow peas. Add grated carrot and diced scallions.
5. Toss everything with dressing and garnish with sesame seeds. (I use black ones for color.)
6. Chill until ready to serve.

Variations: Feel free to use some hot pepper sesame oil for some of the regular toasted sesame oil. Add water chestnuts, bean sprouts, and mushrooms with the carrots and scallions. (Do not pour boiling water over these.)

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