Asian coleslaw with roasted soy nuts
Updated On: Jun 20 2011 06:00:46 AM EDT
Makes 4 servings
It's best to prepare this salad in advance because the ingredients soften slightly and the flavors nicely blend when it is refrigerated for about an hour. For non-vegetarians, omit the soy nuts and serve the coleslaw as a summer accompaniment to grilled fish.
For the dressing
¼ cup fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons dark (Asian) sesame oil
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons finely chopped fresh ginger
½ teaspoon Tabasco sauce, or to taste
1/8 teaspoon pepper, or to taste
For the coleslaw
6 cups coleslaw
½ red bell pepper, cut into ¼-inch strips
½ green bell pepper, cut into ¼-inch strips
½ cup red onion in ¼-inch strips
4 green onions, thinly sliced
½ cup roasted, salted soy nuts
Whisk together the dressing ingredients in a medium bowl.
Add the slaw ingredients, except the soy nuts, and toss until evenly combined.
Top each serving with 2 tablespoons soy nuts.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.