Friday, June 01, 2007

Thai slaw salad

This was really good, and really easy to put together.


Thai Slaw Salad

recipe courtesy of Rachel Ray

1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department (I used a 10 oz bag, it's what I could find)
1/4 European seedless cucumber, sliced into thin sticks
1 small red bell pepper, seeded and thinly sliced
3 scallions, thinly sliced on bias
20 leaves fresh basil, shredded (fresh from my basil plant!)

Dressing:
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/4 cup white distilled or rice wine vinegar (I used rice vinegar)
2 teaspoons sugar or 2 tablespoons honey (I used honey)
1 tablespoon soy sauce
2 tablespoons vegetable or canola oil
1 teaspoon toasted sesame oil
Garnish:
Toasted sesame seeds

Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

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