Asian Slaw

Asian Slaw on top a bed of cold udon noodles.

Chinese Cabbage is a leaf vegetable that has been cultivated for over six thousand years in China. It is commonly used in Korea and Japan and is quite commonly found in markets throughout the world. It is high in potassium, vitamin C and vitamin B2. Vitamin B2 is effective for fatigue especially combined with garlic or green onion. It’s great right now fresh in salad or a slaw. Put in stir-fries, soups and cream sauces or tomato sauces. In cooler months, it stores well in a cool dark place rolled up in newspaper for about a month.

Ingredients and preparation for slaw( serves 10-12)

* 1 chinese cabbage, sliced thin

* 2 green onions, chopped

* 2 carrots, julienne fine

After cutting, place everything in a large bowl and keep chilled til ready to serve.

Ingredients and preparation for Asian Slaw Topping

* 2 ramen noodle, broken into pieces

* 1 Tbsp sunflower seeds

* 1 Tbsp sesame seeds

* 1 cup slivered almonds

* 1/4 cup butter

Melt the butter in a frying pan and brown the ingredients. Set aside to cool.

Ingredients and preparation for Asian Slaw Dressing

* 1/2 cup sugar                                   * 2 Tsp soysauce

* 1/4 cup water                                   * 2 squeezes of Shiracha hot sauce

* 1/4 cup oil                                        *  1 ginger the size of your thumb, grated

* 1 tspn sesame oil                            * 4  cloves of garlic, minced

* 1/2 cup rice wine vinegar            * salt and pepper to taste

Place all the ingredients in a sauce pan and bring to a boil. Cool off  and store in a jar.

Keep slaw, topping and dressing separate til you are ready to serve or it will turn soggy.  It is perfect to feed a big family or a big party. I always keep the 3 things separate and prepare small portions to eat everyday. Great as a side, main or snack!!