Asian Slawcomments (1) February 11th, 2009
1-in. knob of ginger
1 Tbs. grated onion
2 Tbs. soy sauce
Juice and zest of 1 lime
1 Tbs. salad oil
10 cups shredded Chinese or green cabbage
1 scallion, thinly sliced on the diagonal
Peel the ginger, and grate it on a fine-holed grater. Discard any fibers that don’t make it through the grating holes. Put the ginger, grated onion, soy sauce, and lime juice into a blender and blend until emulsified. Save the zest for garnish.
Put the cabbage into a large bowl, and pour the dressing over the cabbage. Toss well. Let it sit about 20 minutes. Just before serving, toss again, and scatter the scallion and lime zest atop the cabbage.
Recipe by Ruth Lively
from issue #21
posted in: cabbage, salad, side dish