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Ginger Asian Slaw

September 19, 2009

~ Mary ~

John recently bought me a hand held immersion blender– it’s the greatest!  However as I was making the dressing for this salad and I went to go get it and couldn’t find it – ANYWHERE – I remember sticking it in a clever spot in my over-crowded cupboards and SHIT if I didn’t put it in the best spot ever – one that I couldn’t remember – WE TORE apart the kitchen, the cupboards, the drawers – it was an all out cleaning fest – I was PISSED!

John was following me around with a flashlight as I was ranting – he even looked in the freezer – don’t laugh – I’ve mysteriously put things in there before……. Alzheimer’s here I come!  I gave UP it wasn’t anywhere – we found the cup and the blending stick, but not the electric part!?!?!  John continued to search and low and behold found it in the spice drawer – WTF!  What a great spot .. right?  now if I could just find my favorite bread knife and tiny oxo measuring cup – they went missing this week too.

Anyway – back to the Asian Slaw.  This is a great combination of ingredients that smack you in the taste buds – true Asian and true Thai.  It’s a long list of ingredients, but well worth it.  I hope you give it a try.

* update: for an even more colorful salad, make this with red cabbage!

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Gingered Asian Slaw

Combine in something – you can either whisk it, use an immersion blender 😉  a  small food processor or put it in a jar and shake it WELL:

.

1/4 Cup Lime Juice

1/4 Cup Minced Onion or Shallots

1 Tbsp Minced Garlic

2 Tbsp Minced Ginger

1 Tbsp Fish Sauce or to taste

1 Tbsp Red Curry Paste

1 Tbsp Honey

1 Tbsp Sesame Oil

1/4 Cup Canola Oil or more if you like

Set dressing aside and make slaw

In a large bowl combine about a pound or more of the following:

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Cabbage – either Nappa or Regular or a bag of the pre-made slaw mix.  You want about 5-6 Cups

1 Shredded Carrot – or 1 Cup pre-shredded

1 Thinly Sliced Red Pepper

4-5 Chopped Green Onions

Handful of Chopped Cilantro

2 Tbsp Toasted Sesame Seeds

Handful Chopped Roasted Peanuts – optional

Mix salad with dressing and serve cold.

18 Comments leave one →
  1. September 19, 2009 1:21 pm

    That slaw looks good! I like the Asian flavours in it!

  2. September 19, 2009 4:31 pm

    Thaqt certainly is better than the soggy stuff I ate last night. It looks great. FIgtreeapps

  3. September 21, 2009 9:26 am

    Yum. THis looks terrific as always. GREAT DISH!!

  4. Sean permalink
    September 21, 2009 2:27 pm

    Had this with our ribs yesterday. Good stuff!

  5. September 27, 2009 8:21 pm

    Very beautiful and delicious looking slaw.

  6. September 27, 2009 9:54 pm

    I love the colors in this salad. Thank you for the recipe. It looks fantastic!

  7. September 27, 2009 10:13 pm

    This sounds delicious! Thanks for posting!

  8. September 28, 2009 5:38 am

    Yum. This looks terrific. As always.

  9. September 28, 2009 6:23 am

    what a perfect side dish!

  10. September 28, 2009 8:16 am

    looks great! I would probably use this slaw as a topping on a sandwich or steak dish.

  11. September 28, 2009 8:41 am

    Fantastic slaw. Something different and uniques than the usual slaw. Beautiful photo too.

  12. September 28, 2009 10:13 am

    Great slaw, perfect for a lunch.

  13. September 28, 2009 4:57 pm

    love the stew with the refreshing spicy dressing!
    would definitely make it with a immersion blender. i love that stuff too. nthg can compare!

  14. tastyeatsathome permalink
    September 30, 2009 8:11 am

    I LOVE my immersion blender. Don’t know how I lived without it for so long. This slaw looks yummy!

  15. October 1, 2009 5:09 pm

    Wonderful flavors! And it’s beautiful!

  16. October 13, 2009 11:49 pm

    I love the dressing for this! I am always (really…always) craving asian flavors and yes I would eat this for breakfast.

  17. Foodlvr permalink
    August 25, 2010 10:43 am

    I love slaw, of any type. This looks crunchy and delicious.

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