Prep 15 mins
Cook 0 mins
From Jean Pare's Company's Coming series of cookbooks from Canada. I added and subtracted a few things here and there in this recipe. Golden syrup is difficult to find in the US. Substitute brown rice syrup, honey, agave nectar, etc.instead-bearing in mind that these substitutions will add their own unique flavor. Belgian endive can be substituted for the red cabbage or radichhio.
- 7 cups savoy cabbage (chopped or shredded) or 7 cups napa cabbage (chopped or shredded)
- 1 cup red cabbage or 1 cup radicchio, chopped
- 1⁄2 cup green onion, white and green parts
- 1⁄2 cup celery & leaves, chopped
- 1⁄2 cup shredded carrot
- 1⁄4 cup peanut oil or 1⁄4 cup olive oil
- 1⁄2 tablespoon sesame oil
- 1 teaspoon toasted sesame oil
- 2 tablespoons apple cider vinegar or 2 tablespoons seasoned rice wine vinegar
- 2 tablespoons golden syrup
- 1⁄2 teaspoon freshly grated gingerroot (add more for extra punch)
- salt, to taste
- 3⁄4 cup wasabi peas
- 1 3⁄4 cups peaches or 1 3⁄4 cups nectarines, sliced thinly
- In a large salad bowl, toss the cabbage, green onion, celery and carrot.
- In a non-reactive bowl combine the vinaigrette ingredients and whisk well. (Dressing can be made in advance.).
- Add the wasabi peas and sliced *peaches to the salad bowl. Toss carefully with the vinaigrette.
- *NOTE: Do not add the fruit or wasabi peas to the salad until just before serving.
- Servings are estimated.
This was sort of like a mayo free cole slaw with the addition of peaches and the spicy wasabi peas. I tried to make my own with a recipe from WW, not very successful. Go ahead and buy wasabi peas. All in all very good recipe.