This Asian carrot slaw makes use of beautiful winter carrots that comes in all colors. Although with this light fresh flavors, it will remind you that spring is on its way.
I know I should give you quantities. But I don't measure too often and I believe the best way is to taste, 1. you will develop your palette 2. you can fine tune it to your likes and dislikes.
ASIAN CARROT SLAW
1 bunch assorted carrots cut thinly on a bias
1/2 a head of cabbage, thinly shredded
1 large red bell pepper in a small julienne
4-5 scallions thinly sliced on a bias
1/2 bunch cilantro leaves and stems (yes you can eat the stems!!) finely chopped and some wgole for garnish
To make the vinaigrette, combine:
You want to taste to have a balance of sour, sweet and spicy:
Rice wine vinegar
Sugar (or use agave or honey)
Sesame oil (just a few drops)
Sambal (hot sauce)
I served this slaw with a miso marinated piece of halibut. It was delicious.
You might not know this, but I am highly interested in all issues pertaining to food, especially how our food is produced in America. I try to be open minded about new ways to create sustainability. I thought this article "Spoiled: Organic and Local is so 2008" was well researched, and yet controversial. Not everything I agree with. But I do think the ideas addressed in the piece are compelling: 1. We need to take action now, not later, now 2. And we might want to look at sustainability from all angles, to food miles, pesticides, feeding everyone, cost and so forth. Let me know your thoughts.