From Gail's Kitchen
Asian slaws are tangy and flavourful and usually very easy to make. They're great as additions to any buffet, as a side dish, or in a main dish topped with grilled or pan-fried fish or tofu. These slaws are very versatile. Try changing the vegetables used and the vinaigrette proportions or ingredients, and add your favourite fresh herbs, toasted nuts (peanuts and cashews work really well), or dried noodles.
Makes 8 to 10 servings
1/3 cup rice vinegar
1 tbsp tamari or soy sauce
1 tbsp Asian fish sauce (optional) or tamari or soy sauce
1 tbsp toasted sesame oil
1 tbsp liquid honey
1/2 tsp grated fresh ginger (optional)
1/2 head Napa cabbage, Chinese lettuce or green cabbage, sliced crosswise into thin shreds
1 cup halved (lengthwise) snow peas or thinly sliced red pepper
1/4 cup thinly sliced drained Spicy Quick-Pickled Radishes (recipe on page ___, optional)
3 green onions, thinly sliced
Sea salt, as needed
Freshly ground black pepper, as needed
In a small bowl, whisk together the vinegar, tamari, fish sauce (if using) or additional tamari, sesame oil, honey and ginger (if using).. In a large bowl, toss together the cabbage, snow peas, radishes (if using) and green onions. Add the vinaigrette and toss well to coat. Taste and add salt and black pepper, as needed.