 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe goes with Tempura Soft-shell Crab with Asian Slaw Ingredients:
1/3 cup rice vinegar |
1 tablespoon sugar |
1 tablespoon toasted sesame oil |
1 tablespoon soy sauce |
1 1/2 teaspoons grated fresh ginger |
1 teaspoon chili garlic paste |
4 cups finely shredded napa cabbage |
2 cups finely shredded red cabbage |
1 cup shredded carrots |
1/4 cup thinly sliced green onions |
1/4 cup chopped fresh cilantro |
1 asian pear, halved, cored, and cut into julienne strips |
1 cup soy or mung bean sprouts, optional |
Directions:
1. Whisk together rice vinegar and next 5 ingredients in a large bowl. Add napa cabbage and next 4 ingredients; toss to mix.
2. Cover and refrigerate 2 hours to soften cabbage. Just before serving, stir in pear strips and, if desired, sprouts.
|
|