Asian Slaw


2 garlic cloves, finely minced 1 tablespoon grated fresh ginger 5 tablespoons unseasoned rice vinegar 5 teaspoons fish sauce 5 teaspoons sugar 1/4 cup canola oil 1 tablespoon toasted sesame oil 1/2 pound crabmeat, picked over to remove any shell fragments 1/2 large yellow bell pepper, seeded and diced 1/2 large red bell pepper, seeded and diced 1/4 cup plus 2 tablespoons chopped fresh cilantro 1/2 large green cabbage, thinly sliced 1/4 red cabbage, thinly sliced 2 large carrots, peeled and grated 6 green onions, white and light green portions, sliced diagonallly 3 large radishes, thinly sliced 3 tablespoons toasted sesame seeds


Widely Used In Asian Cuisines, Rice Vinegar Is Made From Fermented Rice And Is A Bit Milder Than Most Western Viengars. It Is Available Either Plain Or Sweetened (also Known As Seasoned Rice Vinegar). Use Unseasoned Variety For This Recipe. '

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