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.