This vibrant and bold slaw comes from The Tupelo Honey Café: New Southern Flavors From the Blue Ridge Mountains by Elizabeth Sims with Chef Brian Sonoskus (Andrews McMeel Publishing, 2014). It’s the second cookbook from the popular Asheville, NC, restaurant, which will be opening a location in Sandy Springs early next year.
The slaw is a refreshingly light switch from the more predictable ones laden with mayonnaise. It doesn’t even contain a speck of oil (though a drizzle of sesame oil wouldn’t hurt). It goes well with barbecue, burgers, or pretty much any simple entree. For extra crunch, try adding a handful of sunflower seeds or sliced, toasted almonds.
Technicolor-Rama Asian Slaw
Makes 12 servings
6 cups shredded green cabbage
3 cups shredded red cabbage
2 cups thinly sliced bok choy
1 cup coarsely shredded carrots
1 cup julienned jicama
1 cup finely diced Granny Smith apple
1/2 cup chopped fresh cilantro
Dressing (recipe follows)
Place the shredded cabbages, the bok choy, carrots, jicama, apple, and cilantro in a large bowl. Pour the slaw dressing over and toss well. Cover for an hour and refrigerate, stirring occasionally.
Makes 1 3/4 cups
1 cup sugar
1/2 cup red wine vinegar
1/2 cup cider vinegar
4 teaspoons soy sauce
4 teaspoons finely minced fresh ginger
2 teaspoons freshly squeezed lemon or lime juice
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine the sugar, vinegars, soy sauce, ginger, lemon juice, red pepper flakes, salt and black pepper in a jar. Cover and shake to dissolve the sugar. Refrigerate in an airtight container for up to 1 week.