Asian Coleslaw

[Jennie@ifish]

Asian Coleslaw

Serves 4

1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 bag (1 lb.) finely shredded cabbage for coleslaw (If it has the little carrot shreds, that's a bonus.)
8 oz. pineapple tidbits
2 Tbl Lemon juice
1 cup mayonnaise
1/2 tsp dry mustard
1 tsp Wasabi powder
1 Tbl white sugar
1 tsp salt

Mix the whole mess together and let it rest in a bowl. Keep refrigerated until about 45 minutes before you serve. If coleslaw is too cold, it's not very tasty but coleslaw does need the refrigeration because of the mayo.

[Shammy]

Hi Jenny,
Nice meeting you at the Sportsman show on Wednesday. My head was still spinning from all the activity and I wanted to revisit some booths to chat and see more but didn't even get through the whole event before my ride was ready to leave. Next year I will plan accordingly. Thanks for the decal and since I now have your Asian slaw recipe, here is one of my favorites we found that is from one of our favorite coastal restaurant's in Lincoln City. Besides fishing, my other favorite pastime is cooking so here goes; Enjoy! Shammy


Recipe - Blackfish Cafe's Famous Coleslaw
Sunday, November 13, 2005
The Oregonian
Makes 8 to 10 servings

Dressing
3 tablespoons granulated sugar
3 tablespoons white wine vinegar
1 tablespoon soy sauce
1/2 teaspoon grated fresh ginger
1 clove garlic, pressed or minced
1/4 teaspoon sesame oil and/or a pinch of cayenne pepper
1 cup mayonnaise

Salad
6 cups shredded napa cabbage (1 medium to large head)
1 cup thinly sliced radishes
1 cup thinly sliced green onions, white and some green parts
4 to 6 ounces snow pea pods, julienned
1 cup fresh cilantro leaves, coarsely chopped
1/2 cup slivered almonds, toasted- optional (see note)
To make dressing:
In a small
bowl, dissolve the sugar in the vinegar. Stir in the soy sauce, ginger,
garlic and sesame oil and/or cayenne. Gradually stir the vinegar mixture
into the mayonnaise until blended. Cover and chill, preferably overnight.
Makes about 11/4 cups.

To make salad: In a bowl, toss together the cabbage, radishes, green
onions, pea pods, cilantro and almonds. Toss with half the dressing and
taste, adding more dressing as desired. Serve immediately, or the cabbage
will wilt and lose its crispness and texture.
Note: To toast nuts, spread on baking sheet and bake in 375-degree oven
for 5 to 8 minutes or until brown.

[Fast Water]

Jennie-

That looks really good. I need a change in side dishes/salads and this could be a good direction to go in.

Thanks :flowered: