Asian Slaw

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.

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Moroccan Raw Carrot Salad

A delicious and colorful carrot slaw with bold flavors.

I believe this original recipe comes from the book Olive Trees and Honey by Gil Marks, but I found it here.  This recipe quickly became a favorite.  It is crunchy and sweet and spicy with warm flavors.  I make this salad all the time.

The main reason I bought a food processor was for this salad.  You can use coarsely grated carrots, but I prefer julienned, and it is so much quicker and easier to cut them with a food processor.  For years when I made this salad I would have to purchase a bag of juliened carrots, for slaw, because my knife skills are not good enough to do it by hand.  So when I finally decided to get a food processor I made sure to get one that had a julienne blade.  Just a couple of minutes and I have all the julienned carrots I need.

Ingredients:

4 cups carrots, julienned
1/4 cup olive oil
3-4 Tbsp lime juice
1/2 cup cilantro, chopped
1 tsp paprika
1/2 tsp cumin
1/4 tsp cinnamon
1-2 cloves garlic, minced
1/2 tsp harissa (or cayenne), optional

Place the carrots in a large bowl.


In a smaller bowl mix the oil, lime juice, paprika, cumin, cinnamon, garlic and harissa (I've used all kinds of hot sauces, cayenne, and I've even used a habanero--blended to a puree with the liquids--they all taste great).

Pour the dressing over the carrots and mix until thoroughly coated.  Lastly, stir in the chopped cilantro.  Often I make the salad in a large seal-able container and just shake it to combine (with the lid on of course).

Cover and refrigerate for at least 2 hours or over night to allow the flavors to meld (the longer it sits the better it tastes).  Serve cold or at room temperature (I prefer it cold).

makes 5-6 servings.

This salad is great with sandwiches, burgers, and barbeque (just about everything).  Try it instead of your usual slaw.

Enjoy.

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