Asian Slaw
- 1/3 cup canola oil
- 1/4 cup rice-wine vinegar
- 1/4 cup finely grated carrots
- Juice of 1 lime
- 1 tablespoon soy sauce
- 2 teaspoons finely grated fresh ginger
- 2 teaspoons sugar
- 8 cups finely shredded green cabbage
- 4 cups finely shredded red cabbage
- 2 fresno chiles or jalapeno peppers, thinly sliced crosswise
- 1/2 pound snap peas, thinly sliced on the bias
- 1/4 cup fresh cilantro leaves
- Coarse salt and freshly ground black pepper
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Carrots (1/4 cup)
- Cilantro, fresh leaves (1/4 cup)
- Fresno chiles or jalapeno peppers (2)
- Ginger, fresh (2 teaspoons)
- Green cabbage (8 cups)
- Lime, Juice of (1)
- Red cabbage (4 cups)
- Snap peas (1/2 pound)
- Condiments
- Rice-wine vinegar (1/4 cup)
Soy sauce (1 tablespoon)
- Cooking & Baking
- Canola oil (1/3 cup)
- Salt and freshly ground black pepper, Coarse (1)
- Sugar (2 teaspoons)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published June 14, 2012 (8 months ago).
34 people saved this recipe.
