Asian Vegetable Slaw

  1. In a medium bowl, whisk together the peanut oil and rice wine vinegar.
  2. Add the lime and lemon juices and whisk to combine.
  3. Whisk in the soy sauce, mirin, sake, nam pla and sriracha.
  4. When well combined, stir in the sugar and garlic.
  5. Set aside.
  6. Place the carrot and the leek in boiling salted water for 30 seconds to set the color.
  7. Immediately drain and refresh under cold running water until well chilled.
  8. Pat dry.
  9. Place the blanched carrot and leek in a mixing bowl along with the bok choy and cucumber.
  10. Add the reserved sauce and toss to combine.
  11. Cover and refrigerate for 2 hours before serving.

peanut oil, rice wine vinegar, lime, lemon, soy sauce, sake, fish sauce, chili paste, sugar, ginger, carrot, bok choy, cucumber

Taken from www.food.com/recipe/asian-vegetable-slaw-307464 (may not work)

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