Fusion Slaw
May 15, 2012, 7:55 pm
Filed under: Cooking | Tags: , , , , , , ,

Now that we’ve moved back to an urban area we have better access to a diverse selection of produce that’s quite a bit fresher and cheaper than the rural grocery offered. Combine that with 90-degree temps in May and you get lots of cold salads and sides. My Earthbound Farms Food to Live By  cookbook has a ton of these so I started off with Fusion Coleslaw, a majorly colorful side that could also do stand-in as a salad.

I served the Fusion Coleslaw with seared Ahi tuna crusted with fennel and coriander, also in Food to Live By.

Combining the traditional cabbage base, this dish takes off with finely slivered jalapeño along with honey-roasted peanuts. The recipe also called for raisins, but I can’t stand them so I left them out. Then it’s topped with a gingery, spicy, sesame dressing that brings together the flavors into a zesty Asian-inspired treat. I recommend this for barbecues and parties because you’re supposed to make it ahead and let it refrigerate for 2-4 hours, and because it’s colorful.

Here’s the recipe (serves 6):

In a bowl combine:

  • 2 cups shredded red cabbage
  • 1 cup shredded Napa or green cabbage
  • 2 large carrots coarsely grated
  • 6 scallion greens, sliced into slivers
  • 1 jalapeño pepper, cut into slivers

In a jar or salad dressing shaker combine:

  • 3 Tbsp toasted sesame oil
  • 3 Tbsp unseasoned rice vinegar
  • 1 Tbsp sugar
  • 1/2 tsp Asian chile garlic sauce (or more to taste)
  • 1 Tbsp finely grated peeled ginger
  • dash salt

Shake the dressing vigorously, check taste and add more of anything you want. Next, pour over cabbage mixture and toss to combine. Last, add in 1/2 cup honey-roasted peanuts and 1/2 cup raisins (if you like those weird things) and toss again. Cover and refrigerate 2-4 hours. Serve chilled and sprinkled with toasted sesame seeds.

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1 Comment so far
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This was a great side dish!! Love it! and yes, it will become a summer staple…actually a year round staple!

Comment by Marla Brennan

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