We had a BBQ over Memorial weekend and I wanted to make a nice healthy slaw that Seth would love. He hates mayonnaise and he doesn't like cold potatoes and we had macaroni salad last week. I remembered having this really nice and bright slaw at a potluck lunch at my old job. I checked out the coworkers blog and found the recipe!
I looove this and plan on making it often. On her blog she referred to it as Asian Slaw but I'm naming my version Rainbow Slaw. I love all the colors...that means lots of vitamins and lots of flavors. I am listing her original recipe but I made a few changes and omissions and plan on playing around the the recipe each time I try it. Seth suggested slicing a bit of jalapeno into the slaw.
Oh. And I love the ginger flavor. Excellent!
P.S. Even my brother ate this!
Source: Keeley Kitchen Kapers
Yield: 4-6 servings
1 package of shredded cabbage (or shred your own)
1 green pepper, chopped
1 red bell pepper, chopped
2 carrots, julienned into match-size pieces
1 celery stalk, sliced paper thin
1/2 red onion, in paper thin slivers (or 4-5 scallions, chopped)
1/3 cup slivered almonds (or peanut halves)
1 T freshly grated ginger (grated, not minced- use a microplaner for best results)
1.5 T canola oil
2 T white balsamic vinegar (can use regular vinegar but add a teaspoon of sugar if you do)
Optional: minced cilantro
salt and pepper to taste
1. Mix the oil, vinegar, and ginger- set aside.
2. Mix all the veggies together. Add salt and pepper.
3. Pour on liquid and toss thoroughly.