Blood Orange Asian Slaw (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 cups Napa Cabbage shredded 1 cup snow peas cut into 1 inch slivers 1 cup Daikon peeled and julienned 1/8 inch thick 1 cup fresh bean sprouts or (water-pack) rinsed and drained 1 cup carrots, shredded 1/2 cup red bell pepper diced 1/4 inch 1/2 cup roasted peanuts salted (you can use honey roasted) Vinaigrette 1 1/2 tablespoons ginger, minced 1 1/2 tablespoons sesame oil 1/4 cup soy sauce 3 tablespoons rice vinegar 1 1/2 tablespoons sugar 1 1/2 tablespoons lime Juice 1/2 teaspoon garlic, minced 1/4 teaspoon salt 1/8 teaspoon black pepper

Instructions

Make the vinaigrette ahead of time and let it cool. In a large salad bowl combine the cabbage, snow peas, daikon, bean sprouts carrots and red pepper. Mix to combine and add the Vinaigrette. Toss gently and add the peanuts just before serving peanuts and toss just before serving.

Serving Size

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .