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Asian Style Fruit Slaw
in Diana's Recipe Book
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A great side dish at a summer barbecue, this tangy fruit slaw can also be easily adapted to a main course by adding a few boneless chicken breasts, grilled and sliced thin.
For the Dressing:
1/4 cup vegetable oil
1/4 cup seasoned rice vinegar
1 tablespoon fresh ginger, finely minced
1 tablespoon soy sauce
For the Slaw:
1 medium head Napa cabbage*, sliced thin
1 cup red cabbage, sliced thin
3 plums or 2 peaches or nectarines, rinsed and sliced into thin wedges
1/2 cup cashews, roughly chopped or broken
1/3 cup cilantro, chopped
1/4 cup candied ginger, slivered fine
* Also known as Chinese cabbage.
Assemble the dressing by placing all ingredients in a small bowl; whisk to combine. For the slaw, place all ingredients in a large bowl and toss with dressing to combine.
Makes 6-8 servings (as a side dish).
|Date: June 25, 2004|