Tuesday, March 9, 2010

Crackin’ Asian Slaw

I made this for a Welsh friend who he told me it was ‘crackin’. This is a good thing.

1 teaspoon fine sea salt (or table salt)
1 small head savoy cabbage

¼ cup fresh, chopped cilantro (coriander)
1-2 tablespoons fresh, chopped mint
2 tablespoons sliced green onions (spring onions)
1 tablespoon heaping, minced, fresh ginger root, (peeled)
¼ cup rice vinegar
1 tablespoon sugar (white or brown)
3 tablespoons vegetable oil
1 tablespoon soy sauce

¼ cup peanuts, chopped

1) Chop the cabbage very thin, either by hand or in a machine. Place into a large colander and sprinkle salt over, toss and allow to sit undisturbed, colander over a bowl or the sink, for 1 hour.

2) Mix up the dressing ingredients. After the cabbage has wilted a bit, do not rinse it, transfer to a large bowl, pour the dressing over and toss. Stash in the fridge, scattering peanuts over top just before serving.

Serves 4-6. Serve with Thai Fish Cakes

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