Blackfish Cafe Coleslaw‏


This coleslaw is not only colorful and beautiful, it is delicious! The fresh ginger, minced fresh garlic and sesame oil make this dressing totally yummy. Add some roasted chicken and mandarin oranges and call it a meal! 🙂

black fish cafe coleslaw blog

Salad:

  • 6 c. Napa cabbage (about one head, thinly sliced). (Used regular cabbage as could not find napa cabbage in season when I made this.)
  • 2 carrots, shredded
  • 1 c. radishes, thinly sliced
  • 1 c. green onions, thinly sliced
  • 4-6 ounces sugar snap pea pods (slice diagonally)  (I substituted green pepper.)
  • 1 c. cilantro, chopped
  • 1/2 c. slivered almonds, toasted (single layer at 350 degrees for 5-7 mins; good idea to stir; watch closely, they burn fast)
  • Optional: roast chicken for protein and satsuma or mandarin oranges
Dressing:
  • 3 T sugar (I used 1/2 that)
  • 3 T white wine vinegar
  • 1 T soy sauce
  • 1/2 t. grated fresh ginger
  • 1 clove garlic minced (I used more to taste; maybe triple)
  • 1/4 t. sesame oil
  • dash cayenne pepper (optional)
  • 1 c. mayonnaise (or substitute 1/2 c. yogurt)
 Directions
  • Prepare salad
  • Mix salad ingredients
  • Toss and serve and enjoy! 🙂
Serves 6
dit-elle-Esther

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