Southeast Asian Slaw

Southeast Asian Slaw
Author: 
 

Ingredients
  • 4½ cups grated mixed root vegetables of choice (such as broccoli stems, carrots, turnips, rutabaga, red cabbage, etc.)
  • ¼ c. fresh cilantro &/or mint chopped (optional)
  • 1 clove garlic, finely minced
  • 4 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sugar/honey
  • 1 Tbsp. sriracha-type hot sauce
  • salt & black pepper to taste
  • 2 Tbsp. toasted sesame seeds (garnish)

Instructions
  1. Whisk together garlic, rice vinegar, soy sauce, sugar, & sriracha.
  2. Toss in grated vegetables & cilantro/mint. Taste, & add salt & black pepper as needed & toss again.
  3. Serve immediately topped w/ sesame seeds.
  4. Serves 4-5 as a side. Add spinach & grilled meat or tofu for a complete meal for 3-4.

 

Fiesta Slaw

Fiesta Slaw
Author: 
Recipe type: Side Dish
 

Ingredients
  • ½ – 1 head red cabbage (depending on size), very thinly sliced (about 3 cups)
  • 1 broccoli stem, peeled & grated
  • Salt & to taste
  • 1 carrot, grated
  • ½ green bell pepper, very thinly sliced into 2” strips
  • ½ yellow squash with middle scraped out, finely chopped
  • 2 cloves garlic, minced
  • Zest & juice of 1 lime
  • 3 Tbsp. mayo
  • 3 Tbsp. chopped fresh cilantro
  • ½ tsp. each ground coriander & chipotle powder

Instructions
  1. In a large bowl, combine sliced cabbage, grated broccoli & salt & stir together with a spoon or your hands (or lightly pound with a meat pounder or wooden sauerkraut pounder if you have one).
  2. Meanwhile, whisk together garlic, lime zest/juice, mayo, cilantro, & spices in a small bowl.
  3. Add remaining vegetables & lime mayo mixture to slaw & toss.
  4. Serve immediately or store in fridge for a couple days.