Alton Brown provides a delicious recipe for this crunchy, Asian-inspired salad.
Recipe courtesy of Alton Brown
Yield:4 to 6 servings
1 (3-inch) piece ginger, grated fine
1/2 cup rice wine vinegar
1 tablespoon soy sauce
1 lime, juiced
2 tablespoons sesame oil
1/2 cup peanut butter
1 head Napa cabbage, sliced thin
1 red bell pepper, julienne fine
1 yellow bell pepper, julienne fine
2 serrano chiles, minced fine (if you like a milder salad, do not include the seeds or ribs)
1 large carrot, grated fine with a peeler
3 green onions, cut on the bias, all of white part and half of the green
2 tablespoons chiffonade cilantro
2 tablespoons chiffonade mint
1/2 teaspoon ground black pepper
Top with shrimp or grilled chicken, if desired.
In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with half of the dressing, adding more, if desired. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.
Read more at: http://www.foodnetwork.com/recipes/alton-brown/asian-slaw-recipe.print.html#?oc=linkback