5.20.2013

Asian Slaw

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Today the husband asked if I was "ever gonna blog again". So, here it goes -- 1, 2, 3 blogging!

Have you ever had shake 'n bake? I did a few months ago. For the very first time. Our friend invited us for dinner and we asked him to make us his signature dish. We ended up with shake 'n bake pork chops, a wild rice mix and some zucchini sauteed in olive oil. This was my first experience with shake 'n bake, and even though I still don't understand it, I'm glad I've finally had some and don't have to ever eat it again.

So, how do you repay a shake 'n bake dinner? You can't. But I made an effort with an Asian themed meal. I cooked up a Thai green chicken and vegetable curry, prepared Japanese pot stickers, and put together this delicious Vietnamese slaw.

Even though it wasn't shake 'n bake, the dinner was a success and the slaw was my favorite. It was a nice blend of flavors and textures -- crisp, sweet and a bit spicy. Can't wait to make this again and enjoy it with grilled meats.
Asian Slaw
4 servings

1/2 teaspoon hot chili sauce (sriracha)
1 garlic cloves, minced
1 tablespoon sugar
1 1/2 teaspoons rice wine vinegar
1 1/2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 1/2 tablespoons vegetable oil
1/2 cup thinly sliced onion
1/2 to taste black pepper
8 ounces shredded cabbage
1 shredded carrots
3 tablespoons fresh mint, coarsely chopped

1) Combine the first nine ingredients in small bowl and set aside for at least 30 minutes.
2) Combine your cabbage and carrots, and pour the dressing on top. Mix well, adjust salt and pepper and garnish with mint.

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