The plan was to make the slaw with my favorite Perfect-Pan-Roasted-Chicken-Thighs but it just didn’t happen this weekend. I was quite disappointed too because I’ve made the chicken thighs before, with the asian inspired variation in the magazine, and they were delicious. Mike, who typically hates all meat with bones, said it was the best chicken I’ve ever made, but I digress…
We aren’t big coleslaw fans, but this Asian version, sans mayo, was great! It was light and super colorful, which was my motivation for making it in the first place, as I thought my last few posts have been lacking in the color department.
For the carrots, I’ve got a nifty little julianne peeler that works great. If you don’t have one of these, you can always julianne by hand, or throw these into a food processor.
I sliced the snow peas on a bias.
And for the dressing…
Asian SlawServes 4 to 6 This slaw goes great with my Perfect-Pan-Roasted Chicken Thighs finished with a Mirin-Honey-Soy pan sauce…so freaking good!
Veggies1/4 head of red cabbage, sliced thin (about three cups) 1/4 head of savory cabbage (about 2 cups) 3 medium size carrots, julienned 1 cup of snow peas, julienned half of red, orange or yellow bell pepper, julienned 4-5 green onions sliced thin on a bias 1/4 cup of loosely packed torn cilantro 1/4 cup of loosely packed torn Thai or purple basil*
Dressing2 tablespoons vegetable or peanut oil 2 teaspoons sesame oil 2 tablespoons rice wine vinegar 2 teaspoons of soy sauce 1 teaspoon of brown sugar juice of one lime 1 teaspoon of ginger, minced and smashed to a paste (I used a microplane) 2 cloves of garlic, minced and smashed to a paste (microplane)
Toss veggies in a large mixing bowl.
In a small mixing bowl, add all dressing ingredients and whisk vigorously until well blended. Pour over veggies. Toss. Add salt and pepper to taste.* Thai or purple basil can be hard to find; I have only seen it in Asian markets. Sweet basil can be substituted, or you can add additional cilantro if desired. I love the flavor of Thai basil, so I grew a big pot of it this year.