Serves: 4 to 6
Nothing compares with fresh, raw vegetables, especially dressed with vibrant Asian flavors. Something about this mouthwatering combination is downright thrilling to the palate. Served in smaller portions, this slaw makes a stimulating appetizer as part of a multicourse meal. It should be eaten right away; but even wilted the following day, it still retains a lot of its original appeal.
- 4 cups thinly sliced napa cabbage (about 1/2 head) Add to list
- 2 carrots, grated Add to list
- 2 stalks celery, thinly sliced on a diagonal Add to list
- 1 fennel bulb, thinly sliced (optional) Add to list
- 1 red bell pepper, cut into thin strips Add to list
- 1 bunch scallions, thinly sliced on a diagonal Add to list
- 1/2 cup coarsely chopped fresh cilantro Add to list
- 1/3 cup hempseeds Add to list
- 1 tablespoon sesame seeds Add to list
- 1/4 cup freshly squeezed lime juice Add to list
- 2 tablespoons tahini Add to list
- 1 tablespoon mirin Add to list
- 1 tablespoon tamari Add to list
- 1 tablespoon agave nectar Add to list
- 1 teaspoon toasted sesame oil Add to list
- 1 teaspoon Sriracha sauce Add to list
Combine the cabbage, carrots, celery, fennel (if using), red bell pepper, scallions, cilantro, hempseeds and sesame seeds in a large bowl.
Combine the lime juice, tahini, mirin, tamari, agave nectar, sesame oil, and Sriracha sauce in a small bowl. Whisk until emulsified. Pour over the vegetable mixture and toss thoroughly to coat. Serve at once.
Recipe by, private chef and cookbook author
Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.
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