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Asian Slaw

May 3rd, 2011 by Pamela Murski

Make this crunchy slaw with all those fresh vegetables and herbs from your Spring garden.  Serve it with fish off the grill, a juicy steak or inside a yummy pork or fish taco.  The fresh flavor burst on  your palate!

Dressing:
2 Tbsp water
¼ cup sugar
¼ cup fish sauce (also called “Nam Pla”)
1 Tbsp fresh lime juice
1 clove garlic, minced
Slaw:
2 cups shredded cabbage
½ cup shredded carrots
½ small red bell pepper, cored, seeded, and thinly sliced
¼ cup thinly sliced red onion
¼ cup fresh mint leaves, torn into small pieces and loosely packed
¼ cup fresh basil leaves, torn into small pieces and loosely packed
¼ cup finely chopped unsalted peanuts, for garnish
4 mint or basil leaves, for garnish
4 lime wedges, for garnishTo prepare the dressing: In a small jar with a lid, combine the water and sugar. Shake until the sugar dissolves. Add the fish sauce, lime juice, and garlic. Cover and shake. Makes about 2/3 cup.
To prepare the slaw: In a salad bowl, toss the cabbage, carrots, bell pepper, onion, mint and basil together until blended. Add dressing to taste.
To serve, place 2/3 to ¾ cup slaw on each of 4 small plates. Garnish with chopped nuts. Arrange 2 or 3 scallops on the plate and garnish with whole mint or basil leaves and a thin wedge of lime.

***For Fall, serve on a bun with roasted pork tenderloin for one of those last outdoor picnics…delish!

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