Crispy Asian Cole Slaw
This recipe is for my nephew Jud who lived and worked in China. He is very health conscience and this non-mayo version fits the bill perfectly.
Ingredients
- ½ head White Cabbage
- ½ head Red Cabbage
- 2 Grated Carrots
- 2-3 stalks Finely Diced Celery
- 1 Finely Diced Onion (small onion)
- ¼ cup Chopped Pickled Ginger
- Zest & Juice of One Lemon
- ½ Finely Diced Red Pepper (or thinly sliced in strips)
- ½ Finely Diced Yellow Pepper (or thinly sliced in strips)
- ¼ cup White Rice Vinegar
- 3 tbsp Sesame Oil
- 2 tbsp Sugar (or Agave)
- ½ tsp Salt
- ¼ tsp Black Pepper
- ¼ cup Chopped Roasted Peanuts
- ¼ bunch Chopped Scallions
Instructions
- Wash and thinly slice White Cabbage and Red Cabbage and place in large bowl.
- Add Carrots, Celery, Onion, Pickled Ginger, Lemon, Red Pepper and Yellow Pepper. Blend well.
- Add White Rice Vinegar, Sesame Oil, Sugar (or Agave), Salt and Black Pepper and blend well. Refrigerate at least 2 hours.
- When ready to serve add Chopped Roasted Peanuts and Chopped Scallions.
