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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

What’s on the Farm stand? Asian Cole Slaw

September 14th, 2012 · No Comments · canning, City Cooking, Columbus Day, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Grilling, Kosher, Low-Calorie, Preserves, Side Dishes, Vegan, Vegetarian

I remember contemplating cabbage in our neighbor’s garden when I was a child.  I remember thinking how those large green heads glistening in the morning dew would soon meet our dinner plates in many forms.  There was stuffed cabbage, sautéed cabbage and sauerkraut but cole slaw was the favorite choice of my step father Frank and he loved making his own. He always made it a bit different and it taught me early on how versatile it can be.

I like making this Asian-style cole slaw because it it full of flavor and relatively low in calories. It is also a great side dish for a party as it can be served at room temperature (if without mayo) with any number of grilled items. It goes perfectly with simply grilled bluefish or chicken or marinated beef skewers aka Satay.  If you are making Satay, try our spicy peanut sauce.  It appeals to children of all ages!

Cuvee at Greenport Farmers Market!
On Saturday, September 14 at 12 noon, I will be giving a cooking class at the Greenport Farmer’s Market which will include an Asian slaw accompanied by chicken satay and steamed coconut rice.   I hope you’ll join us.  The Greenport Farmers Market is one of the few green markets in the country that accepts government vouchers making it possible to feed all members of the community.

Asian Slaw   Serves up to 6
Half a cabbage, thinly chopped (green or red cabbage or a combination of both)
3 grated carrots (or save yourself a lot of work and pick up a package of pre-chopped organic cabbage and carrots ready for slaw from Maryann from Mar-Gene Farms).  Visit her stand and the many other vendors at the market.
1/2 cup of chopped scallions
2 tablespoons of soy sauce
2 tablespoons of sesame oil
2 tablespoons of Canola oil
1 teaspoon of your favorite chopped herbs like cilantro or dill
4 tablspoons of white vinager or Mirin (Japanese sweet vinager)
1 teaspoon of Siracha or your favorite hot sauce
the juice of a half a lime
Mayo or no Mayo?  I find that adding one tablespoon of light mayo at end of this recipe pulls all the flavors together but it is optional.
1/4 of crushed peanuts for garnish

In a large bowl, combine all ingredients except for the peanuts.  I like to use those to sprinkle on top of the cole slaw once it is prepared.

Serve with your favorite grill items and some steamed jasmine rice and call it dinner.

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