Asian Slaw

Asian Slaw

Ingredients:
½ head cabbage, cored and cut into quarters
2 carrots, peeled and cut into 2-inch chunks
1 whole scallion, trimmed and cut into 2-inch chunks
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
2 teaspoons dark brown sugar
½-inch piece fresh gingerroot, peeled
1 garlic clove, peeled
1 tablespoon water

Directions:
Put the cabbage in the blender and cover with water. Pulse four or five times or until finely
chopped. Drain in a fine-mesh sieve and put into a paper-towel-lined bowl. Place a
doubled paper towel on top of the cabbage. Repeat the blender-water chopping with the
carrots and scallion at the same time. Drain the mixture in the sieve and put it on top of the
paper towel.
Put all the remaining ingredients in the cleaned blender jar and process on high until
smooth.
Remove the paper towel from the bowl and toss the slaw with the dressing. Refrigerate
until you’re ready to serve.
Crispy Zucchini Fries
serves 4
I’m going to be completely up front here: These take more time than you may think. It
takes some dipping and coating to produce perfectly crunchy-on-the-outside, tender-on-
the-inside zucchini sticks, but the end result is well worth the investment. If you’re short on
time, you can always use store-bought panko. This breading method can be applied to
many foods, including shrimp, chicken cutlets, eggplant, and a multitude of other
vegetables. You can shallow-fry the items for an even crispier coating.
6 pieces firm whole wheat bread
3–4 large eggs