Asian Slaw Salad

1 cup thinly sliced napa cabbage

1 cup thinly sliced savoy or green cabbage

1 cup julienned carrots

½ cup thinly sliced red onion

½ cup thinly sliced red bell pepper

½ cup thinly sliced green bell pepper

½ cup julienned snow peas

½ cup julienned green onions

¼ cup chopped cilantro

1 serrano chili, minced with or without seeds, depending on the level of heat you prefer

1 tablespoon toasted sesame seeds


4 tablespoons olive oil

3 tablespoons minced ginger

1 tablespoon minced garlic

2 tablespoons brown sugar

5 tablespoons soy sauce

4 tablespoons Mirin (in the Asian section of the market with the soy sauce – don’t skip or substitute this ingredient)

1 teaspoon sesame oil

¼ cup rice wine vinegar

For the Dressing:

In a small saucepan, add 2 tablespoons olive oil, ginger and garlic, lightly sauté until light brown, just enough to infuse the olive oil.  Add brown sugar, soy sauce and Mirin.  Saute for 5 minutes so that the sauce takes on a syrupy consistency and remove from heat.  When cool, pour into a bowl and whisk in 2 tablespoons olive oil, sesame oil and rice wine vinegar.  If it is a bit too sweet for your taste, add juice of ½ lime.  Put dressing in a glass jar, shake well and refrigerate for at least 2 hours.  This recipe makes more than enough dressing for future use and keeps well.

Mix all vegetables, sesame seeds, cilantro and Serrano chili in a large bowl.  Spoon dressing on top of the salad and toss…use dressing sparingly until coated and let sit about 5 minutes before serving, adding more if desired.

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