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Asian Coleslaw
Asian Coleslaw
Ingredients
Makes 4 servings
- 8 ounces napa cabbage, cut crosswise into 1/4-inch strips
- 1 cup grated carrot
- 1 cup grated daikon radish
- 2 green onions, minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons rice vinegar
- 1 tablespoon grapeseed oil
- 2 teaspoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 1 teaspoon sugar
- 1/2 teaspoon dry mustard
- salt and freshly ground black pepper
- 2 tablespoons chopped unsalted roasted peanuts, for garnish (optional)
Method
- In a large bowl, combine the napa cabbage, carrot, daikon, green onions and parsley
- Set aside
- In a small bowl, combine the vinegar, grapeseed oil, sesame oil, soy sauce, ginger, sugar, mustard and salt and pepper to taste
- Stir until well blended
- Pour the dressing over the vegetables and toss gently to coat
- Taste, adjusting seasonings if necessary
- Cover and refrigerate to allow flavors to blend, about 2 hours
- Sprinkle with peanuts, if using and serve
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