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posted: 10/10/2012 6:00 AM

Crunchy Asian Slaw

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  • Elk Grove Village's Ron Nunes Polish sausage and shrimp skewers.

       Elk Grove Village's Ron Nunes Polish sausage and shrimp skewers.
    Mark Welsh | Staff Photographer

  • Ron Nunes turned Polish sausage and madarin oranges into an East-meets-Midwest kebab with Crunchy Asian Slaw.

       Ron Nunes turned Polish sausage and madarin oranges into an East-meets-Midwest kebab with Crunchy Asian Slaw.
    Mark Welsh | Staff Photographer

 

3 cups coarsely chopped red cabbage

3 cups coarsely chopped green cabbage

3 scallions chopped (white and green parts)

1 Honey Crisp apple, cored, julienned

1 Anjou pear, cored, medium dice

cup chopped cilantro

1 can (15 ounces) mandarin orange segments, drained

2 tablespoons toasted sesame seeds

cup toasted chopped cashews (or nut of choice)

Dressing

cup vegetable oil

1 teaspoon sesame oil

2 tablespoons rice wine vinegar

1 tablespoons orange juice

2 tablespoons brown sugar

2 tablespoons soy sauce

teaspoon Vulcan's Fire Salt

Place all salad ingredients in a portable salad bowl.

In a separate bowl, whisk dressing ingredients. Slowly drizzle dressing over slaw and toss. Cover with lid or with plastic wrap and refrigerate at least 1 hour. Serve as a side or mix with kebabs.

Serves four.

Ron Nunes

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