Recipe by IngridH
I never thought that I like slaw until I went to a fish taco joint in San Diego, and they served a vinegar based slaw with their tacos. I've been hooked ever since. This recipe comes from a Junior League cookbook that I've had for years, and I still love it. If you're tired of mayo slaw, or you're just ready to try something new, this is the recipe for you. The dressing can (and should) be made ahead, but to keep the salad crispy, toss with the vegetables at the last minute. Prep time does not include chilling time.
Top Review by Debbwl
A nice crispy slaw with magnificent Asian flavors, based on both the description and other reviews I cut the dressing in half which turned out to be the perfect amount. Made as written and thought the snow peas were a tasty addition. Thanks for the post.
- 2 cups napa cabbage, shredded (or regular green cabage)
- 1 cup carrot, shredded
- 1 cup snow peas, slivered
- 2 tablespoons cilantro (optional)
- 1⁄4 cup soy sauce
- 1⁄4 cup rice vinegar
- 3 tablespoons sesame oil
- 3 tablespoons vegetable oil
- 2 tablespoons sugar
- 2 tablespoons mirin
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon lime juice (fresh is best)
- 1⁄4 teaspoon cayenne pepper
Directions See How It's Made
- Make the dressing.
- Combine all of the dressing ingredients in a small bowl. Cover and refrigerate for several hours, or overnight.
- In a serving bowl, combine cabbage, carrots, and snow peas.
- Add dressing and toss to coat all of the vegetables.
- Top with cilantro (if using).
- Serve immediately!