Photo: Kelly Rossiter
This is one of those super quick and easy recipes to make as a side dish to a grilled or fried tofu, or tofu with a sauce, or even the braised squash with black beans that I wrote about yesterday. The recipe says to pulse the dressing ingredients in a blender, but really, you can do this by hand. Just put the ingredients into a jar, put the lid on and give it a good shake. Or do what I did and just put the ingredients in a tall drinking glass and stir it with a fork until it emulsifies. You don't have to haul out the blender, there is less to clean up and you don't use any electricity. I had the dressing made in the time it would have taken me to get the blender out of the cupboard and put together.
The recipe called for napa cabbage and I had a savoy, but it worked perfectly well. I was out of carrots, so I chopped up some fresh mushrooms and used those instead. Not such a traditional substitution, but I believe in working with what you have rather than slavishly following a recipe. Otherwise I would have had to run to the grocery store for carrots, and that sort of defeats the purpose of a quick recipe.
This makes a lot, serving 6 to 8 people as a side dish, so I cut the recipe in half. The recipe also suggests that the salad wilts if it stands too long. That's fine by me, I love wilted salad.
This recipe is from "The Carefree Cook: More Than 150 Hassle-Free Recipes for Cooking Every Day," found in The Toronto Star, Wednesday, October 6, 2010.
Napa Cabbage and Sesame Slaw
3 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp brown sugar
1/4 tsp red chili flakes
1/2 cup vegetable oil
2 tbsp sesame oil
1 lb Napa cabbage, trimmed, cored, cut crosswise into very thin shreds
2 carrots, peeled, shredded
2 green onions, trimmed, sliced
1 tbsp toasted sesame seeds
1. In a blender, pulse vinegar, soy sauce, sugar and chili flakes to dissolve sugar. With machine running, slowly pour in vegetable and sesame oils. To make ahead, refrigerate until ready to use; whisk before using.
2. In large bowl, toss cabbage, carrots and onions. Add dressing; toss well. Sprinkle with sesame seeds. Toss again. Serve immediately. (It wilts if it stands too long).