Asian Red Cabbage Slaw

This cool, crisp salad makes a great bed for spicy Asian meat satays.

1 tbsp

Sesame oil

1 tbsp

Canola oil

2 tbsp

Rice Wine Vinegar

1 tbsp

Minced fresh ginger

1 tbsp

Minced fresh garlic

2 tsp

Soy Sauce

2 cups

Napa cabbage

3 cups

Red cabbage

1 cup

Fresh mung bean sprouts

1 each

Red bell pepper

4 tbsp

Sesame seeds

In a bowl combine sesame oil, canola oil, vinegar, ginger, garlic, and soy sauce. Whisk to blend into a dressing.
Add remaining ingredients and toss until vegetables are evenly coated with the dressing.

Barbara Seelig-Brown is a chef, culinary educator, published cookbook author, food and wine columnist as well as the TV host of Stress Free Cooking on PBS and FoodyTV.

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My Grandfather, Joseph Natividad Vasquez, was a trained and certified pit master and experienced chef who cooked all over the great state of Texas. He was my mentor and I watched him every day, asking...

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