Crunchy Asian Slaw
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
¼ cup chopped cilantro
1 can (15 ounces) mandarin orange segments, drained
2 tablespoons toasted sesame seeds
½ cup toasted chopped cashews (or nut of choice)
Dressing
¼ cup vegetable oil
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
1 tablespoons orange juice
2 tablespoons brown sugar
2 tablespoons soy sauce
¼ 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