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Blood Orange Asian Slaw
Blood Orange Asian Slaw Eileen Goltz | Pareve
30 minutes
30 minutes

Ingredients
  • 2 cups Napa Cabbage, shredded
  • 1 cup snow peas cut into 1 inch slivers
  • 1 cup Daikon peeled and julienned ⅛ inch thick
  • 1 cup fresh bean sprouts or (water-pack) rinsed and drained
  • 1 cup carrots, shredded
  • ½ cup red bell pepper, diced ¼ inch
  • ½ cup roasted peanuts salted (you can use honey roasted)

    Vinaigrette:
  • 1½ Tablespoons ginger, minced
  • 1½ Tablespoons sesame oil
  • ¼ cup soy sauce
  • 3 Tablespoons rice vinegar
  • 1½ Tablespoons sugar
  • 1½ Tablespoons lime Juice
  • ½ teaspoon garlic, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

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