Recipe by COOKGIRl
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.
Top Review by threeovens
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.
- 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
Directions See How It's Made
- 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.