Cooking Demo: Asian Citrus and Almond Slaw

Apr 17, 2014 by

Cooking Demo: Asian Citrus and Almond Slaw

Co-Author Betsy Fentress appeared on Saint Louis’ FOX2 KTVI-TV to talk about the book and give a live cooking demonstration. She enlisted hosts  and  to help her mix up some Asian Citrus and Almond Slaw.

You can see the full video here, and of course you can buy the book with all of the recipes, culture and history here

Asian Citrus and Almond Slaw

Sliced almonds are perfectly at home in crispy coleslaws. They add a delicate nutty note to the tangle of cabbage, peppers, and carrots. In this light Asian coleslaw, citrus juice and sesame oil replace mayonnaise, while ginger and chile add heat and bite.

1 clove garlic, minced
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons Asian sesame oil
2 teaspoons finely grated fresh ginger with juice
1 teaspoon sugar
1 teaspoon salt, or to taste
1⁄2 teaspoon freshly ground
black pepper
Dash of hot sauce (optional)

4 green onions, white and green parts, thinly sliced on the diagonal
1 small head Savoy or green cabbage, cored and shredded
1 large carrot, peeled and julienned
1 red jalapeño or Fresno chile, minced
4 ounces sugar snap peas, trimmed
and thinly sliced on the diagonal
1⁄2 cup (20 g) chopped fresh cilantro
1⁄4 cup (1 oz/30 g) sliced almonds

To make the dressing, whisk all the ingredients together in a small bowl.
Combine the green onions, cabbage, carrot, chile, and snap peas in a large bowl. Add the dressing. Toss to thoroughly coat. Let stand for 30 minutes,
or cover and refrigerate for up to 2 hours. Before serving, stir in the cilantro and almonds.

Serves 6 as a side dish.

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