EATS: Asian Style Summer Slaw
Asian style summer slaw is a great summer recipe. It celebrates the fresh, light taste of summer while also helping you to use a lot of the fresh veggies you have in your refrigerator. It’s a sustainable recipe because you can incorporate pieces that taste great but often get thrown out before being used—like broccoli stems. This Asian style summer slaw makes a great light lunch option or the perfect accompaniment/side dish for pulled pork sandwiches, grilled salmon, or fried chicken. The dressing combines a nice spicy kick from the combination of hot blossomed mustard combined with fresh ginger. The roasted sesame oil and yogurt base balance the spice with a rich, creamy, nutty flavor using ingredients that are good for you. This Asian style summer slaw is a dish you’ll enjoy bringing to the table for nights at the BBQ, lunches on the beach, or as a guilt free snack all summer long.
Asian Style Summer Slaw Dressing Ingredients
1 + 1/2 teaspoon Asian hot mustard powder to 2 + 1/4 teaspoons water (you can substitute with Coleman's dry mustard)
1/2 cup 2% Greek yogurt
1 Tablespoon + 1 teaspoon honey
1 teaspoon kosher salt
1 Tablespoon rice wine vinegar
1 Tablespoon olive oil
1/2 teaspoon roasted sesame oil
1/4 teaspoon fresh ground black pepper
1 teaspoon ginger, minced or grated
Optional: black and white sesame seeds for topping
Asian Style Summer Slaw Veggies
Note: You can substitute some of these veggies for whatever you enjoy in slaw. Some raw beets julienne would make a nice compliment. Use what you love and use what you have on hand.
1 + 1/2 carrots, julienne (I used a mix of yellow, orange and purple carrots for added color)
1/2 a small head Asian cabbage (Napa cabbage), chiffonade
1/3 head of red cabbage, julienne
3 broccoli stems, julienne
Asian Style Summer Slaw Instructions
In a large mixing bowl, combine all ingredients for the dressing. Use a whisk (or fork, use what you have on hand!) to incorporate all ingredients together well.
After you have washed your veggies cut them julienne (for hard vegetable such as carrots and broccoli stems), or chiffonade (for leafy vegetables such as the Asian cabbage).
Combine all veggies into the bowl with the dressing. Toss and serve. Serve as it or you can top it with sesame seeds, feta cheese crumbles, bacon bits, etc. Make it your own and enjoy!
