The tease of warm weather in late February has had me craving summer food. And this Asian slaw is light, fresh and healthy, with a super flavorful, low-fat soy-ginger dressing. I paired this with grilled branzino and some steamed rice for a nice light dinner. So for today, I’ll look at these gorgeous colors and ignore the fact that a “paralyzing” blizzard is about to hit. Summer will be here soon enough and I’ll be enjoying time on the deck.
I recommend salting the cabbage; you basically massage some salt into the cabbage and let it sit for a few minutes, then rinse it. It “relaxes” the cabbage and gives it a nice texture. Just be sure to rinse it well or your Asian slaw will be too salty.
- ½ small head of red cabbage, thinly sliced
- 1 tsp. salt
- 1 large carrot, shredded
- 1 scallion, thinly sliced
- leaves from a few sprigs of fresh cilantro
- 1 tsp. grated fersh ginger
- 1 small clove of garlic, minced
- 2 tsp. sesame oil
- 1 Tbsp. reduced sodium soy sauce
- 1 tsp. rice vinegar
- a pinch of sugar
- 1 tsp. black sesame seeds (optional)
- Place the cabbage in a colander and sprinkle with the salt. Massage the salt into the cabbage and let sit for 15 minutes. Rinse the cabbage under cold water and drain well.
- In a small bowl, whisk together the sesame oil, soy sauce, ginger, garlic, rice vinegar and sugar.
- In a large bowl, combine the cabbage, carrot, scallion, and cilantro.
- Pour enough of the dressing over to coat the slaw. Let stand 15-30 minutes.
- To serve, sprinkle with the black sesame seeds.