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-   -   Asian Cabbage Slaw (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/795578-asian-cabbage-slaw.html)

Speck333 01-27-2013 07:57 PM

Asian Cabbage Slaw
 
I whipped this up to go with dinner tonight. It was so good! It tasted like something I've had in a restaurant before. I didn't actually measure, so these are approximate. You may have to adjust them to your tastes.

Salad:

1 bag (12-14 oz) coleslaw mix
1/2 cup sliced bell pepper
1 rib celery, sliced
2 green onions, sliced
4 large radishes, grated
1/4 cup chopped cilantro
1/4 cup sunflower seeds

Dressing:

1/4 cup extra light tasting olive oil
1/4 cup red wine vinegar
3 TBL soy sauce
1/2 tsp sesame chili oil
4 drops EZ Sweets (or equivalent)
1/8 tsp powdered ginger
1/8 tsp garlic powder
1/4 tsp sesame seeds

Mix all the vegetables in a large bowl. Combine dressing ingredients thoroughly. Pour over vegetables and mix together. Serves 6.

buttoni 01-27-2013 08:38 PM

Sounds real good, Speck. I do a very similar salad and dressing except my dressing uses rice wine vinegar for that sweet edge it has. Sometimes I add a tsp. of peanut butter to the dressing, too, which is quite good actually. Thanks for reminding me of thi one. I need to fix this for lunch soon. :)

Speck333 01-27-2013 08:54 PM

I think rice wine vinegar is just about the only one I *don't* have :laugh:

watcher513 01-28-2013 04:01 AM

It would be really good with some grated fresh ginger also instead of the powdered. Buy a finger of it and keep in the freezer until you use it, that way it'll last.

rosethorns 01-28-2013 06:10 AM

also you can put your cut ginger in sand and it will stay fresh. I learned this from a chinese man in the grocery store.lol
Speck this sounds very good. I was just thinking about how to change the soy sauce . Then read Peggy's response and thought of sesame butter in the dressing. Yum!!!

Speck333 01-28-2013 11:28 AM

I've never worked with fresh ginger because I figured it would spoil before I could use it up. I will remember I can freeze it!
I've seen people replace soy sauce with coconut aminos in recipes. There are also wheat/gluten free soy sauce and tamari available if that's your concern. If it's the soy you're avoiding, I've read that fermented soy doesn't pose the risk of regular soy.

buttoni 01-28-2013 12:21 PM

I'm quite fond of the coconut aminos now. Been using it a ffew months now. I can get it at my local Natural Grocers but it's the came Coconut Secret brand that Netrition carries. It's milder than low-sodium soy and has even less sodium.

rosethorns 01-28-2013 12:31 PM

It's not soy properties. We called it allergic to breathing. It's taken me many years to find out what I'm allergic. I react the same way to soy sauce as I do to soy. Soy sauce is fermented.

I don't know if I can handle coconut secret.

I get everything I can that non GMO.

watcher513 01-29-2013 04:07 AM

Quote:

Originally Posted by Speck333 (Post 16224791)
I've never worked with fresh ginger because I figured it would spoil before I could use it up. I will remember I can freeze it!


I just put it in a ziplock freezer bag and stash anywhere it fits in the freezer. When I want to use it, I just scrape the skin off (really easy when it's frozen) with a spoon or knife and grate however much I want or to taste. I put it in crack slaw all the time. It's just that something that was missing to me.


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