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Alaska Cole Slaw
serves 8 to 10
Ingredients
6 cups thinly sliced green cabbage (1/2 medium head)
2 cups thinly sliced red cabbage
1 small red bell pepper, diced
1 small yellow or green bell pepper, diced
3 medium carrots, peeled and shredded
4 large green onions, sliced lengthwise and then sliced crossways
1/2 cup chopped fresh cilantro
1/3 cup chopped, roasted peanuts
Prepare the following dressing and add just before serving:
1/3 cup rice vinegar
1 tablespoon Asian style sesame oil
1 tablespoon vegetable oil
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons grated peeled fresh ginger
1 1/2 tablespoons minced garlic
1 jalapeno pepper, deseeded and finely chopped
Directions
Mix salad ingredients together in a large bowl
Toss with dressing just before serving
If dressed too far ahead of serving moisture is drawn out of the greens and it loses some of its delightful crunch
note
We've known for some time that cabbage is packed with vitamins but recently scientists at the British Institute for Food Research found evidence suggesting eating cabbage or related brassica family vegetables two to three times a week may fight colon cancer. This seems another good reason to serve more of these nutritious vegetables. This low-fat colorful salad is especially good with grilled salmon.
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