Asian Cabbage Slaw

[Speck333]

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]

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]

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

[watcher513]

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]

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]

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]

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]

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]

Originally Posted by Speck333

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.