The Maine Ingredient: Asian Cabbage Slaw

Posted Wednesday, June 27, 2012 in Sustainable Maine

The Maine Ingredient: Asian Cabbage Slaw

by Denise Tepler

There are so many delicious local vegetables available now at farmers' markets, but lately it has been too hot to cook them. Zucchini, mini broccoli, kale, peas and chard can all be found — so save them for the cooler days when you won’t heat up your house preparing them. A nice, crispy, cool salad is the right thing for hotter days but lettuce salads can get boring.

Here is a recipe for a delicious salad of local vegetables — most of which will be available through the fall — which is zesty, crispy, and a little different. For a full meal, serve it with teriyaki-marinated grilled chicken and cold peanut noodles. Or just bread and goat cheese if it’s a real scorcher.

If you really don’t like cilantro, try fresh mint instead. Hope you enjoy it!

1 large head locally grown Chinese or Napa cabbage

1 bunch red radishes

1 or 2 bunches cilantro

 

Dressing Ingredients:

2 Tbsps. sweetener — sugar, agave syrup, or Truvia (for diabetics like me)

1 Tbsp. Thai or Vietnamese Fish Sauce  (available at the supermarket's Asian section)

1/2 cup natural rice vinegar

1 tsp. Sriracha — Asian chili condiment (this ingredient is optional; more or less can be used depending on how spicy you like it)

1/3 cup toasted sesame oil

 

Remove the outermost tough leaves of the cabbage. Put them in your compost.

Wash the cabbage well, parting the leaves to get the water inside to the base.

 

Turn the cabbage over, shake out the excess water and let drain for a few minutes. 

Shred the cabbage coarsely crosswise. 

 

Use the entire head, down to the very bottom.

 

 

Place the cabbage in a large serving bowl and toss to mix the white and green parts.

 

Remove the tops from the radishes by hand. 

 

Put the radish tops in your compost also.

 

Slice the radishes in thin slices or half moons depending on the size of the radish. 

 

Add them to the bowl with the cabbage.  Remove the stems from the cilantro and chop the cilantro coarsely.

 

In a small bowl put your sweetener of choice, the fish sauce, the rice vinegar and the sriracha and stir till the sweetener is dissolved in the mixture.

Add the sesame oil and stir again.

Pour the dressing over the vegetables and toss until they are coated and well combined.  Allow to sit for a little while, for flavors to combine before serving.  Keeps well in the fridge overnight. 

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