We’ve been getting some nice Napa Cabbage from our CSA and I decided to use some of it to make an Asian slaw. We had also just cooked a batch of chickpeas so in a clash of cultures we served the slaw with falafel. Since we were frying the falafel anyway we also fried some tofu. A tahini dressing for the falafel and tofu rounded out the meal. Here’s the slaw recipe:
What you need:
1 head Napa Cabbage, quartered lengthwise and thinly sliced
1 large carrot, shredded
2 Tbs. minced sweet onion
juice of 1 lime
2 tsp. rice vinegar
1 Tbs. soy sauce
1 Tbs. sesame oil
1 Tbs. canola oil
1/4 tsp. salt
2 Tbs. sesame seeds, plus more for serving
What you do:
In a large bowl, mix together cabbage, carrot and onion. In a small bowl, whisk together lime juice, vinegar, soy sauce, oils and salt. Pour over the cabbage and mix well, then mix in the sesame seeds. If you have time, allow to sit for half an hour. If desired, sprinkle on more sesame seeds when serving.
