Sunday, January 29, 2012

Spicy Asian Slaw

This recipe was something I threw together to use some random odds and ends from the fridge. It was good enough to be my new recipe of the week. We'll definitely make this again. Super fast and easy! If you don't have all the ingredients, this recipe is flexible enough to make substitutions with similar foods. I chose this particular mix partly because I had the onion, jalapeno and cilantro left over from a burrito meal, and the cabbage was left over from another recipe. The only thing I had to buy was the cucumber.

Spicy Asian Slaw (serves 4)

2 T rice vinegar
2 T vegetable oil
1 T sesame oil
1 t low sodium soy sauce
1 t sugar
freshly ground pepper
2 c. shredded cabbage
1 cucumber, peeled, quarted lengthwise, seeded and chopped into 1/4" slices
2 T chopped onion
1 fresh jalapeno, seeded and chopped fine
2 T fresh cilantro, chopped
1 T sesame seeds, toasted

Whisk first six ingredients together in a bowl until well blended. Fold in remaining ingredients, stir to combine with liquid sauce, then refrigerate for about an hour prior to serving.

40 mg sodium per serving (or omit the soy sauce to remove all but trace amounts of sodium)

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