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You are here: Home / Uncategorized / Asian Coleslaw

Asian Coleslaw

May 24, 2012 by Alison

Serve this crunchy salad as a side with lettuce wraps, tacos or even burgers at a BBQ. The sweet and tangy flavor compliments most anything!

Recipe source:

Cooking With Friends Kitchen

Ingredients

6 cups shredded Napa Cabbage
2 cups baby Bok Choy, chopped
1 bunch scallions, sliced and cut into 1 inch pieces
1 cup carrots, shredded or julienned
½ cup sugar snap or snow peas, slice and stems cut
¼ cup cilantro, washed and chopped
½ cup toasted almonds
2 cups crispy wonton strips (approximately 12 wonton wrappers)*
1/8 cup canola oil (for frying wontons)
2 tablespoons brown sugar
3 tablespoons soy sauce
4 tablespoons rice wine vinegar
2 teaspoons sesame oil (more if you like a stronger sesame flavor)
2 garlic cloves, minced
2 teaspoons freshly grated ginger
Juice from ½ lime
½ teaspoon salt

Directions

To make crispy wonton wrappers, heat the canola oil in a small 6 inch skillet. Cut the wonton wrapper squares into 5 strips. Once the oil is hot, cook the strips in batches until golden. Season with salt and transfer to a paper towel lined plate. Set aside.

To toast almonds, heat a small skillet. Cook the almonds for a few minutes until golden, shaking the pan frequently and keeping a close eye on them so they don’t burn. Season with salt and set aside.

Place the cabbage, bok choy, carrots, scallions, snow peas and cilantro in a large bowl. In a separate bowl, whisk the sugar, soy sauce, rice wine vinegar, sesame oil, garlic, ginger, lime juice and salt. Just before serving, toss the vegetables with the dressing and serve with the crunchy wontons and almonds on top.

*Make extra wontons and serve with duck sauce as a snack.

Serves

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Reader Interactions

Comments

  1. 2friends4cooking says

    November 11, 2009 at 5:05 pm

    I had some wilted red radishes in the fridge and added them to some of the ingredients on your recipe.They were sliced on the round and looked pretty and transparent.I didn’t purée mine as in Italy we spoon it on toasted country bread and dribble with olive oil.Yummy!

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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