Citrus Asian Slaw




To me, this is a great summer recipe. Has the lovely citrus flavor, the fresh cilantro, that zing. But living in a cold climate, sometimes you just need to put a little zing into your day. And this is where this recipe comes in. This is, again, a recipe that can be modified to whatever is in the refrigerator.

Citrus Asian Slaw
5 c of vegetables, julienned (cabbage, red cabbage, carrots)*
1 1/2 c julienned cucumber
1/2 c diced red bell pepper
2 Tbsp fresh cilantro, chopped
Dressing
2/3 c seasoned rice vinegar
2 tsp sugar
1 tbsp fresh ginger, grated
3 cloves garlic, minced
1/2 tsp black pepper
Juice of half a lime**
1/2 tsp salt(I used Adobo)
1/3 c water

1/2 tsp sesame oil
(I also hit mine with an additional 1/4 tsp hot chili sesame oil)

Place vegetables in large bowl and toss well. Combine all dressing ingredients (up to and including water) in a small saucepan and bring to a boil. Boil for 3 minutes. Immediately pour over vegetable mixture and toss well. Allow to stand for 10 minutes. Drizzle with sesame oil. Toss again and serve.

*I had a bag of Rainbow Salad on hand and used that. Rainbow Salad is a pre-julienned bag of Broccoli hearts, cauliflower hearts, carrots, red cabbage, and cabbage.
**Really, any citrus juice would work. This would be excellent with orange juice as well.