Rob & MJ's Garden

Our little plot of garden in So Cal – grow and buy local!

This is a recipe I created as a healthy alternative to the high calorie traditional coleslaws.  This is of course best made with as many fresh ingredients as possible.  If you don’t like it really spicy then hold back on the hot red pepper.

Slaw Ingredients

  • Spicy Asian Dressing
  • Sliced Carrots
  • Diced/Julienned Sugar Snap Peas
  • Sliced Red Bell Pepper
  • Diced Scallions
  • Chopped Cilantro
  • Chopped Mandarin Oranges
  • Thinly Sliced Cabbage
  • Bean Sprouts
  • Almond Slivers

Spicy Asian Dressing Ingredients

  • 3T Fresh Lime Juice
  • 3T Water
  • 3T Fish Sauce
  • 1/4 cup Rice Vinegar
  • 3T Miso
  • Freshly Ground Black Pepper
  • Hot Crushed Red Pepper
  • Crushed/Grated Garlic
  • Crushed/Grated Ginger Root
  • Sesame Oil
  • Honey or Sugar

Pre-make the Spicy Asian Dressing as many days in advance as you like.  I tend to make large batches of this dressing to keep around.  It’s great as a marinade and on salads in addition to this coleslaw.  Use an amount of pepper that fits your taste.  We grow our own Thai Hot Red peppers and dry them for use in dishes like this.  The amount of garlic and ginger is also up to your preference.

To prep the vegi’s for the coleslaw, try cutting everything really thin, but also try different sizes/cuts for each vegetable type and then you will end with a nice variety of textures in your final slaw.

Mix the dressing in with the slaw no more than a few hours before you are ready to serve.  It has a lot of vinegar in it and the slaw will start to wilt if it sits in the dressing for too long.  I also tend to keep some of the prepped vegetables stored in bags and only mix the amount I’m going to need with dressing that can be eaten in one meal.

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