Recipe Friday: Hot-and-Sour Slaw
Posted December 3, 2010on:
Baby, It’s Cold Outside! Salads usually aren’t the first thing to come to mind in chilly weather, right? But we gotta get our veggies in us, somehow! This recipe heats things up with a little bit of chile to toast you from the inside.
I’ve always made this with bok choy, and it’s been fantastic. The cookbook author says that it’s fine to use thin-sliced fennel, carrots, snow peas, or red onions instead (or probably some combination thereof, as well). Might be nice to mix up the color!
In any case, this goes together quickly, and it’s full of flavor.
from Vegetarian Planet
1 bunch bok choy (about 2 pounds), both stems and leaves, sliced thin
1 large red bell pepper, seeded and sliced very thin
4 scallions, both green and white parts, chopped fine
2 tsp chile paste, or 1 tbsp hot chile sauce, or ½ tsp chile flakes
1 tsp Dijon mustard
¾ c apple cider vinegar
2 garlic cloves, minced
1 tbsp minced fresh ginger
1 tbsp sugar
1 tsp salt
1 tbsp canola or corn oil
Chopped cilantro (optional)
1. Combine the bok choy, red pepper, and scallions in a large bowl.
2. In a smaller bowl, whisk together the remaining ingredients. Pour this dressing over the chopped vegetables, and toss well. Let the slaw sit in the refrigerator for one hour, then toss it again. Taste the chilled salad, and add more chile or salt or sugar to your liking before serving. This slaw will taste good for at least 3 days if kept tightly sealed in the refrigerator.
Enjoy! Do you all like spicy food in cold weather? Does it help warm you up?
Have a great weekend!