Chef Larry

Crunchy Summer Slaw

Chef Larry's Recipe

Chef Larry

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Ingredients

2 c. (packed) green cabbage, shredded

2 c. (packed) red cabbage, shredded

1 1/2 c.cucumber, peeled and seeded

1 c. green apple, Granny Smith or Pippin, peeled, julienne cut

1/2 c. red radish, sliced

1 c. carrot, peeled, julienne cut

1/4 c. scallions, minced

1/4 c. cilantro, chopped

1 T. parsley, fresh, chopped

2 t. peanuts, chopped

1/4 c. almonds, sliced

For The Dressing

1/3 c. whole grain mustard

1/3 c. mayonnaise

2 t. soy sauce

2 t. sesame oil

1 T. sugar

2 t. rice wine vinegar

1 t. red wine vinegar

Pinch of red chili flakes

Fresh ground black pepper to taste

Method
Prepare dressing by combining ingredients and mixing well. Adjust seasoning and reserve under refrigeration. Prepare slaw ingredients and refrigerate. Prior to service, place slaw ingredients in large bowl. Add half of dressing and mix well. Incorporate more dressing, adding just enough to coat vegetables. Toss well. For service, place on chilled salad plates or in a chilled salad bowl. Serve immediately.

Makes: 4 Servings

Chef Larry's Notes
Mix slaw with dressing right before service for extra "crunch". Keep dressing and slaw ingredients cold. For picnics or cook-outs, pack dressing and slaw ingredients separately and mix on site. For more "heat" add more red chili flakes to dressing. Use a "seasoned" rice wine vinegar in this recipe. It is slightly sweeter and milder. Julienne is a long thin "matchstick" cut - 2" x 1/8" x 1/8". Enjoy!

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