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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Asian Slaw with Ginger Dressing Recipe

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This recipe for Asian Slaw with Ginger Dressing is from Rebekah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Slaw
2 cups thinly sliced red cabbage
2 cups broccoli slaw
1 cups shredded carrots
1 cup shelled edamame beans, cooked
1/2 cup sliced almonds or peanuts
Toasted sesame seeds for garnish

For Dressing
1/4 cup honey
1/4 cup olive or canola oil
1/4 cup rice vinegar, seasoned
1 tbsp soy sauce
2 tsp sesame oil
3 inch piece ginger, grated
1 tbsp smooth peanut butter
1 lemon, juiced
Sesame seeds for garnish
Directions:
Directions:
Steam edamame beans for 5 minutes. Let cool. Set aside.
Add all ingredients to a mixing bowl, including cooled edamame beans.
Make the dressing. Whisk together all liquids. Add grated ginger and peanut butter. Whisk until fully incorporated.
Pour dressing over vegetables. Toss to coat. Garnish with toasted sesame seeds.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Add as much or as little cabbage, broccoli slaw, or carrots as you prefer. Shredded vegetables can be chopped smaller if you like. If you cannot find broccoli slaw, napa cabbage can be substituted.

 

 

 

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