Page 13 - 201415_TOH_Cookbook

ASIAN COLESLAW
OKA/FUKAMI FAMILY, SOUTHBOROUGH, MA
INGREDIENTS
Serves 10
Slaw:
2 (12-ounce) packages organic broccoli slaw
1 package coleslaw (look for mixes with green cabbage and grated carrots)
1/2 cup blister or roasted peanuts
1/2 cup roasted sunlower seeds
1/2 cup dried cranberries or raisins
3 large green onions, white and green parts, peeled lengthwise or sliced
30 stemmed cilantro leaves
Dressing: 1/4 cup granulated sugar 1/4 cup sesame oil 1/4 cup grapeseed or canola oil 1/4 cup plus 2 tablespoons
white vinegar 1/4 cup soy sauce or tamari
“This is a nice alternaive to a tradiional green salad. It makes a large amount, so it’s good for a party. The vegetables, nuts and seeds can be tossed together ahead of ime. I peel the green onion lengthwise so they curl. For a smaller batch, only dress the coleslaw that you plan to serve. Oth- erwise, the peanuts and other ingredients
can get soggy.” Joyce Fukami PREPARATION
1. To make the slaw: In a large bowl, combine all of the ingredients.
2. To make the dressing: In a medi- um bowl, whisk together all of the ingredients unil incorporated.
3. To serve, pour enough dressing over the coleslaw to lightly coat;
toss to combine.
Taste of Home – Page 9