Holiday Entertaining 2000: Wild Kitchen


  Asian Slaw

The Chef
PATRICIA YEO of AZ

Servings
Serves six.

Ingredients
1/2 cup rice-wine vinegar
1/2 cup lime juice
1 cup canola oil
2 tablespoons sesame oil
1/2 cup sugar
1 head napa cabbage, finely julienned
1 red onion, finely julienned
1 carrot, finely julienned
1 hothouse cucumber, peeled, seeded, and finely julienned
Salt and freshly ground black pepper
1/2 cup bias-cut scallions, green part only
2 tablespoons toasted black sesame seeds
2 tablespoons toasted white sesame seeds

Cooking Instructions
Whisk vinegar, lime juice, canola oil, sesame oil, and sugar together. Add the julienned vegetables to a large bowl and toss with the vinaigrette. The slaw should be made at least an hour in advance so the vegetables have a chance to "pickle" in the vinaigrette. Season to taste with salt and pepper and garnish with scallions and the sesame seeds just before serving.

Best With
Yeo's Oolong-Tea-Smoked Quail.





 
 
   
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