Asian Slaw

City of Savannah is at its absolute glory clothed in azaleas, dogwoods, and wisterias in full bloom. As the weather is getting warmer quickly, here is a refreshing side dish inspired by Thai cuisine.


To avoid having fibrous strands, fresh ginger should be sliced thinly in round discs before chopped in food processor. If you need only a small amount of fresh ginger, you can use Microplane grater, going against the grain or fiber.

All vegetables and sauce can be prepared up to two days ahead. Refrigerate separately until ready to toss.



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Asian Cole Slaw
Serves 6-8

Dressing:
6 tablespoon rice vinegar
3 tablespoons vegetable oil
3 tablespoons sesame oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons grated garlic


5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 large bell peppers, red and yellow, julienne cut (do not use green bell pepper)
2 medium carrots, peeled, cut into matchstick-size strips
4 large green onions, cut into matchstick-size strips
1 cup fresh cilantro leaves
1/4 cup toasted sesame seeds for garnish


Whisk in a bowl first 8 ingredients in small bowl to blend. (Dressing can be made 2 days ahead. Cover and chill. Stir well before using.

Prepare the vegetable.  Can be made two days ahead.  15-20 minutes prior to serving,  in a large bowl, toss the prepared veggies with the dressing

Adapted from Epicurious.com