Vegan Tasty

Asian Fusion Slaw Stuffed with Vegetables, and a Tangy Dressing

This recipe mixes together so many textures and flavors that the end result is a mouthwatering crutch fest. It’s great by itself, or served along side any main course. It’s best if put in the refrigerator for 20 to 30 minutes before serving.

Ingredients

• 6 cups napa cabbage, thinly sliced
• 1 1/2 cups purple cabbage, thinly sliced
• 1 Cup sugar snap pes, thinly sliced
• 1 cup carrots, grated
• 1 cup daikon, grated
• 1/2 cup green onions, thinly sliced
• 2 tablespoons fresh cilantro, minced
• 1 1/2 tablespoons fresh ginger, peeled and minced
• 3 tablespoons sesame oil
• 2 teaspoons toasted sesame oil
• 1 tablespoon hot or Dijon mustard
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon plus 1 teaspoon soy sauce, or to taste
• 1/2 teaspoon lime zest
• Fresh ground pepper, to taste

Directions

• Place the napa cabbage, purple cabbage, sugar snap peas, carrots, daikon, green onions, cilantro, and ginger in a large bowl and mix well.
• Place the sesame oil, mustard, lime juice, rice vinegar, soy sauce, toasted seam oil, and lime zest in a blender and mix well.
• Add to the vegetables and mix thoroughly.

This entry was posted on Monday, September 13th, 2010 at 7:56 am. It is filed under Salads, Vegan Recipes. You can follow any responses to this entry through the RSS 2.0 feed.