Crispy Ginger Slaw

 

Salad

           

2
cup Napa or green cabbage, finely shredded
1
cup carrot, shredded
1
cup snow peas, slivered
2
tablespoons cilantro (optional)

 

 

Dressing

  

1/4
cup soy sauce
1/4
cup rice vinegar
3
tablespoons Asian sesame oil
3
tablespoons vegetable oil
2
tablespoons sugar
2
tablespoons mirin
1
medium clove garlic, minced
1
tablespoon dresh ginger, minced
1
tablespoon fresh lime juice
1/4
teaspoon cayenne

 

 

For dressing:  in a small bowl, whisk together soy sauce, rice vinegar, sesame oil, vegetable oil, sugar, mirin, garlic, ginger, lime juice and cayenne.  Cover and refrigerate overnight to blend flavors.

 

In a large serving bowl, combine cabbage, carrot and snow peas.  Toss to mix well.  Add dressing and toss to distribute evenly.  Garnish with chopped cilantro, if desired.  Serve immediately. 

 

Serves 6 to 8.