Asian Cole Slaw
You know how they tell you that to get kids to eat vegetables, you should plant a garden?
Turns out it works for adults, too.
We have been eating a lot more veggies this year, thanks to our garden which is producing as steadily as a sprinkler making its rounds. After all that garden nurturing -- from Kahuna, not me -- who wants to see a single green onion go to waste?
Not I, says the queen.
From my stacks of vegetable recipes bursting with potential, today I selected this one, a creamy cole slaw speckled with slivers of bell pepper and nuggets of green onion, lightly covered with a dressing that contains sour cream, ginger, and sesame oil.
Don't you just love anything with sesame oil?
If you have a lidded bowl, I'd recommend using it here. Then after you pour the dressing over the vegetables, you can simply shake it so the veggies are well-covered.
ASIAN COLE SLAW
1/3 c. low-fat sour cream (you could probably substitute plain yogurt for this)
1/3 c. low-fat sour cream (you could probably substitute plain yogurt for this)
2 T. cider vinegar (I used rice vinegar)
1 T. sugar
1 t. sesame oil
1 t. grated fresh ginger (I buy this in the little jars, already grated)
1/2 t. salt
1 bag (1 lb.) shredded cabbage (or use a whole cabbage and cut it in shreds)
3 green onions, chopped
1/2 sweet pepper, cored, seeded, and cut into 2-inch slivers
Combine sour cream, vinegar, sugar, oil, ginger, and salt in measuring cup; mix well.
In medium bowl (preferably, one with a lid), place cabbage, green onions, and pepper. Pour dressing over all. Shake well so dressing coats the vegetables. Refrigerate until ready to use, up to a day ahead.
Labels: vegetables
posted by Lynn at
1:04 PM
11 Comments:
This sounds/looks great. But I have a confession...I wouldn't know what ginger looked like if it jumped off the shelf and bit me. LOL! I'm a "decent" cook I suppose, but I can definitely be labeled a "plain" cook. :)
And aren't gardens just the funnest little ol' things??? What treasures they bring forth!
Lori, I'm the same way when it comes to regional food from the south like grits and okra. I would definitely need help in knowing what to do with them.
Here in California, there's a strong Asian influence in cooking (as well as Mexican), so fresh ginger in recipes is pretty common. We can get fresh ginger at the grocery store (see http://www.theepicentre.com/Spices/ginger.html for a picture, if you're curious), and in the spices section, those of us who like a little less work can buy it already minced and in a small jar, just like minced garlic. It tastes a little spicy and is great in marinades with soy sauce. Now don't you feel smart? :)
The new thing I've learned from the garden this year is what Swiss chard looks like.
I like the sound of this one, and I do believe it's more healthy than my version with ramens. Oh, and I know about ginger, and I also know the last time I bought it.. it died in my vegetable drawer in the fridge. What I didn't know is that it comes already grated in the jar. Maybe I would actually use that. Thanks for another great recipe! -Tammy
I'm very jealous of the Kahuna's gardening skills. We are novices - slim pickin's this summer - we blame it on the rain a la Milli Vanilli.
oh this looks so good, i love the ginger and sesame oil!
The Bumbles, we are vegetable gardening novices, too. We've learned a) don't plant the basil so close to the tomatoes because it'll get swallowed up; b) don't plant the kind of cucumbers that are bitter; c) don't count on said cucumbers climbing up the cute little wooden teepees on their own; and d)one squash or watermelon or cantaloupe or pumpkin plant will spread out to take up a 20-foot circle of ground.
More lessons to come, I'm sure.
I've never had an Asian cole slaw before but I'm willing to try this one. I usually will buy the fresh ginger and put it in the freezer until I need it again. I just peel off what I need and grate it still frozen. It thaws in a matter of minutes. I don't know if I've ever seen it in jars. I'll have to look. Thanks for sharing another great-looking recipe.
DarcyLee, I didn't know you could freeze fresh ginger. That's a great tip. Thanks for sharing it.
I love how this is nice and creamy without using mayo. I always have plain yogurt in my fridge so I'd probably use that in the dressing.
This looks like an interesting way to eat cabbage- otherwise I pass on that veggie. [I always have onions, garlic and ginger in my fridge. Those are staples for us,but then so is curry for dinner. :)]
This looks great! I have made asian salads and cole slaws before, but I like your version better with the sour cream.
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