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.
Looking for other ways to use red cabbage? This braised red cabbage with bacon is a family favorite.
- 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.
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