Thursday, April 19, 2012

Simple Asian Slaw

Ethnic food is challenging when you have a nightshade allergy.  My first job was in a Vietnamese restaurant and cultivated a deep love for all varieties of Asian and Southeast Asian cuisine.  Now, in restaurants, I'm restricted to fried rice or stir fry with Soy Sauce only.  Rather than deprive myself of my favorite foods I've learned to modify many of them into suitable alternatives.  This is a recipe for a simple veggie slaw that I almost always have in the fridge.  It keeps well and is very versatile.  
  • 4 cups total of any combination of red or green cabbage, bok choy, napa cabbage
  • 1 cup broccoli stalks – shredded
  • 2 lg carrots – shredded
  • 1 cup peapods or sugar snap peas – thinly sliced
  • 5 green onions – thinly sliced
  • 1/4-1/3 cup Bragg’s Ginger Sesame Dressing (or other safe asian ginger dressing)
*chop or shred and add any other veggies that you happen to have on hand – broccoli florets, cauliflower, brussel sprout leaves, celery, radish, whatever!
combine all ingredients in a large sealable container
store in refrigerator 
  • Serve chilled as a side for teriyaki grilled chicken or fish
  • Add chilled cellophane or rice noodles for a cold salad. 
  • Drain well and make it into a wrap for lunch or snack
  • Quick stir fry and serve over rice  -  heat on med-high just enough to heat through, be careful not to overcook or it will lose it’s texture (try adding stir fried shitake mushrooms, meat or tofu – stir fry the mushrooms or meat  first and add the slaw for the last minute or two)

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