This refreshing, no-mayonnaise slaw is popular with the Rockville cafe's customers. Finely shredding the main ingredients and the addition of ginger make it a memorable one.
It is best served on the same day it is made.
Servings: 4 - 6
- For the slaw
- 1/2 large or 1 small green cabbage (about 1 1/2 pounds), cored and cut into very fine shreds
- 1 small red bell pepper, stemmed, seeded and cut or shaved into very thin slices
- 1 small green bell pepper, stemmed, seeded and cut or shaved into very thin slices
- Sesame oil
- Olive oil
- 10 basil leaves
- Leaves and tender stems from 1/4 bunch cilantro
- For the dressing
- 1-inch piece peeled ginger root, coarsely chopped
- 1 medium clove garlic, coarsely chopped
- 1 shallot, coarsely chopped
- 1/4 cup unseasoned rice wine vinegar
- 1/4 cup olive oil
- 2 tablespoons regular or low-sodium soy sauce
- Pinch kosher salt, or to taste
For the slaw: Combine the cabbage and bell peppers in a large mixing bowl. Drizzle very lightly with the sesame oil and olive oil; toss to coat.
Coarsely chop the basil leaves and cilantro. Refrigerate them together in a covered container or resealable plastic food storage bag until you are ready to assemble the slaw.
For the dressing: Combine the ginger, garlic and shallot in a mini food processor; puree until smooth. Add the vinegar, oil, soy sauce and salt; pulse to form an emulsified dressing. Taste, and adjust the seasoning as needed.
About 10 minutes before serving, add the prepared herbs and dressing to the vegetables in the bowl.
Toss to coat and mix thoroughly.
Adapted from chef Armando Diaz at Mosaic Cuisine and Cafe in Rockville.
Tested by Bonnie S. Benwick.
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