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A Spicy Asian Slaw with a Ginger Vinaigrette Will Turn You Into a Poet PDF Print E-mail
Written by Launie Kettler   
Sunday, 16 September 2012 16:32



Oh, pretty cabbage. You intrigue me with your purple, white and green leaves,

and when I cover you in vinaigrette, oh, how your pieces gleam.

You're peppery and hearty, and you make my brain all smarty.

But in this spicy salad your crunch reigns supreme.


When I woke up this morning, if you had asked me if I was going to write a little ode to cabbage I probably wouldn't have believed you. I mean cabbage isn't exactly the most interesting thing in the crisper, is it?


However after throwing this beautiful and spicy salad together this afternoon, I'm officially swooning over this member of the cruciferous family.

Spicy Asian Slaw with a Ginger Vinaigrette

1 small head of red cabbage, cored and chopped into 1 inch pieces

1 small head of white cabbage, cored and copped into 1 inch pieces

1 bunch of scallions, diced

1 large red pepper, diced

1 large carrot, diced

2 tablespoons of chopped cilantro



½ cup of olive oil

2 tablespoons of rice vinegar

2 teaspoons of grated ginger

2 teaspoons of Mongolian hot sauce

2 teaspoons of sesame oil

Salt and pepper


Stir the vinaigrette well and pour over the salad. Note: there's no mustard in the dressing so it won't completely emulsify. So, don't worry if it looks a little oil heavy – it's supposed to be.


Makes 6-10 servings of salad.


(Photos by Launie Kettler)

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