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Japanese Cole Slaw

October 2, 2014

From CSA member Laurel Means

  • 1 head napa cabbage, sliced in half down the middle, then sliced across into thin shreds.
  • 1 – 2 c. bean sprouts (optional)
  • 1/2 – 1 c. green onions, sliced in 1/4 ” pieces
  • 1/2 c. unsalted, roasted peanuts (optional)
  • 1/2 – 1 c. cucumber, cut down the length in 4ths, then sliced in 1/4″ pieces
  • 1 tbs. sesame seeds

 

Dressing:

  • 1/2 c. soy sauce
  • 1/4 c. vegetable oil
  • 1 tsp. roasted sesame oil
  • 2 oz. rice vinegar (or white vinegar)
  • 1 tbs. grated fresh ginger root
  • 1 garlic clove, chopped

 

This makes about 1 c., but use just enough to lightly dress the cabbage mixture (its total quantity will depend upon how much of the ingredients/cabbage you use. Any remaining dressing will keep for weeks in the fridge for other salads, pot-stickers, etc.). Fresh chopped basil and/ or parsley can also be added. The salad itself will keep for about two days in the fridge.

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