Asian Slaw

Shredded green cabbage tossed with shredded carrot, sliced basil leaves, and sugar snap peas. Vegetables tossed with vinaigrette prepared from rice vinegar, soy sauce, granulated sugar, coarse salt and vegetable oil. Sliced almonds are sprinkled in to slaw prior to serving.

Ingredients -

1/2 cup Sliced Almonds
1 small Head Cabbage
1 cup Shredded Carrots
1 cup Fresh Basil Leaves, sliced into thin ribbons
8 ounces Sugar Snap Peas, trimmed
1/3 cup Rice Vinegar
2 tablespoons Soy Sauce
1 tablespoon Granulated Sugar
2 teaspoons Sesame Oil
1/4 teaspoon Coarse Salt
1/4 cup Vegetable Oil

Preparation:

1. Place almonds in a skillet. Toast, shaking pan until lightly browned. Remove from heat, set aside.

2. Trim cabbage. Cut lengthwise into quarters, then crosswise into thin shreds, put in a large bowl.

3. Add carrots, basil and peas. Toss to combine.

4. In small bowl, whisk together vinegar, soy sauce, sugar, sesame oil and salt. While whisking, add vegetable oil in a thin stream, until blended.

5. Sprinkle almonds over cabbage mixture, drizzle slaw with dressing.

6. Toss to combine and serve.

Chinese Cooking Tip -

Braising

Braising is a technique used on tougher cuts of meat and some vegetables. Braised foods are often browned and then used in stocks, soups and sauces.

Chinese Cooking Tip -

Steaming

Steaming is a widely used cooking technique in Chinese cooking. Steamed foods are cooked by a moist, gentle heat that circulates the food freely while cooking.

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