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habitat_gardener · January 6, 2012

I'm eating my favorite salad right now!

Purple Asian Slaw

I make the dressing first:
2T (tablespoons) Bragg's liquid aminos or soy sauce
2T sweetener (I use agave syrup)
2T balsamic vinegar
1T toasted sesame oil
3-4 garlic cloves, chopped
1-inch to 3-inch piece of ginger, chopped finely or grated
I let the garlic and ginger marinate in the liquids for at least 10 minutes while I chop the vegetables

1 red cabbage, sliced thinly
3-4 carrots, chopped
3-4 stalks of celery, chopped, including leaves

I love the purple-magenta color of the cabbage! I remember making an Asian slaw in the summer, which was the inspiration for this recipe (the ginger and garlic). Every time I make something, I play around with ingredients and change it a little. This time I added some feijoa-apple sauce I made last week with a huge amount of ginger. Sometimes I add a little green cabbage for contrast. Next time I'll add some jerusalem artichokes or yacon.

January 6, 2012	#29
habitat_gardener Tomatovillian™ Join Date: Apr 2008 Location: California Central Valley Posts: 2,540	I'm eating my favorite salad right now! Purple Asian Slaw I make the dressing first: 2T (tablespoons) Bragg's liquid aminos or soy sauce 2T sweetener (I use agave syrup) 2T balsamic vinegar 1T toasted sesame oil 3-4 garlic cloves, chopped 1-inch to 3-inch piece of ginger, chopped finely or grated I let the garlic and ginger marinate in the liquids for at least 10 minutes while I chop the vegetables 1 red cabbage, sliced thinly 3-4 carrots, chopped 3-4 stalks of celery, chopped, including leaves I love the purple-magenta color of the cabbage! I remember making an Asian slaw in the summer, which was the inspiration for this recipe (the ginger and garlic). Every time I make something, I play around with ingredients and change it a little. This time I added some feijoa-apple sauce I made last week with a huge amount of ginger. Sometimes I add a little green cabbage for contrast. Next time I'll add some jerusalem artichokes or yacon.