Slaw Alternative

Here's a great slaw that makes you come back for more!

Recipe - Blackfish Cafe's Famous Coleslaw
Sunday, November 13, 2005
The Oregonian
Makes 8 to 10 servings

Dressing
3 tablespoons granulated sugar
3 tablespoons white wine vinegar
1 tablespoon soy sauce
1/2 teaspoon grated fresh ginger
1 clove garlic, pressed or minced
1/4 teaspoon sesame oil and/or a pinch of cayenne pepper
1 cup mayonnaise

Salad
6 cups shredded napa cabbage (1 medium to large head)
1 cup thinly sliced radishes
1 cup thinly sliced green onions, white and some green parts
4 to 6 ounces snow pea pods, julienned
1 cup fresh cilantro leaves, coarsely chopped
1/2 cup slivered almonds, toasted- optional (see note)
To make dressing:
In a small bowl, dissolve the sugar in the vinegar. Stir in the soy sauce, ginger, garlic and sesame oil and/or cayenne. Gradually stir the vinegar mixture into the mayonnaise until blended. Cover and chill, preferably overnight. Makes about 11/4 cups.
To make salad: In a bowl, toss together the cabbage, radishes, green
onions, pea pods, cilantro and almonds. Toss with half the dressing and taste, adding more dressing as desired. Serve immediately, or the cabbage will wilt and lose its crispness and texture.
Note: To toast nuts, spread on baking sheet and bake in 375-degree oven for 5 to 8 minutes or until brown.


©2006 The Oregonian