Friday, August 28, 2009

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.

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.



Blogger Lori said...

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!

August 28, 2009 at 6:10 PM  
Blogger Lynn said...

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 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.

August 28, 2009 at 7:02 PM  
Blogger Flat Creek Farm said...

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

August 28, 2009 at 7:38 PM  
Blogger The Bumbles said...

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.

August 28, 2009 at 7:52 PM  
Blogger teresa said...

oh this looks so good, i love the ginger and sesame oil!

August 28, 2009 at 8:56 PM  
Blogger Lynn said...

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.

August 28, 2009 at 9:34 PM  
Blogger DarcyLee said...

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.

August 29, 2009 at 3:49 AM  
Blogger Lynn said...

DarcyLee, I didn't know you could freeze fresh ginger. That's a great tip. Thanks for sharing it.

August 29, 2009 at 9:27 AM  
Anonymous Faith said...

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.

August 29, 2009 at 1:40 PM  
Blogger Berji's domain said...

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. :)]

August 29, 2009 at 1:54 PM  
Anonymous Angelia mcgowan said...

This looks great! I have made asian salads and cole slaws before, but I like your version better with the sour cream.

August 30, 2009 at 9:40 AM  

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