An Asian themed slaw made with cabbage, daikon, and carrot mixed with an Asian-style vinaigrette. A great accompaniment to an Asian Pork Burger or any burger.
I love slaws (I notice I say this about a lot of foods but it's true). They are a great way to eat your vegetables and those vegetables are raw. I like to add raw vegetables to my dinners when I can because they are said to retain more nutrients and be good for your digestion (I also like the crunchy crispness). I think slaws are the perfect vegetable side/salad to serve with burgers and sandwiches. When I made Asian Pork Burgers it was natural to make an Asian Slaw to go with them.
Ingredients:
1/2 head of Napa cabbage, shredded
2 carrots, julienned
1 small daikon, julienned
Vinaigrette:
1/3 cup olive oil
1 Tbsp minced ginger
1 Tbsp minced garlic
1 Tbsp brown sugar
1 Tbsp soy sauce
1/3 cup lime juice
1/2-1 cup sliced green onions
(you could also add some sesame seeds too)
Wash and shred or julienne the vegetables (when I say a small daikon, this was one that was about the size of a carrot. I don't know about all daikons, but the usual ones I find here are more the size of a tree branch so it took me a while to find one small enough for my purpose). Toss and mix the vegetables in a large bowl.
Whisk together the vinaigrette ingredients and pour over the vegetables. Stir together with a large spoon, or I like to use a seal-able container and shake it, until vegetables are thoroughly coated and mixed.
Cover, or seal, bowl and refrigerate at least 1 hour before serving (over night is even better). As the slaw sits, the flavors meld and it tastes even better.
Makes about 6-8 servings. I prefer to serve it cold, but room temperature is ok too. Enjoy.
