Ingredients
Dressing
- 1/4 soy sauce
- 1/2 cup canola oil
- 1 teaspoon minced garlic
- 1 tablespoon siracha sauce
- 2 tablespoon sesame oil
- 2 tablespoon grated fresh ginger
- 1 teaspoon lemon juice
Asian slaw
- 1/4 soy sauce
- 1/2 cup canola oil
- 1 teaspoon minced garlic
- 1 tablespoon siracha sauce
- 2 tablespoon sesame oil
- 2 tablespoon grated fresh ginger
- 1 teaspoon lemon juice
- 1/4 cup extra-virgin olive oil
- 3 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2 tablespoon brown sugar
- 5 tablespoon soy sauce
- 4 tablespoon mirin, or white wine
- 1 teaspoon sesame oil
- 1/4 cup rice wine vinegar
- 1 cup thinly sliced napa cabbage
- 1/2 cup thinly sliced green cabbage
- 1 cup julienned carrots
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced bok choy
- 1/2 cup bean sprouts
- 1/2 cup julienned snap peas
- 1/2 cup julienned green onions
Preparation
Baking Directions:
In a 1-quart sauce pot, heat the orange juice, ginger and garlic over medium-high heat, bring to a simmer and reduce to ¼ of a cup for approximately 10-15 minutes.
Let it cool then add the lemon juice and whisk in the soy sauce, canola oil, sesame oil and siracha.
Set aside.
In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown.
Add brown sugar, soy sauce, and mirin.
Saute for 5 minutes and remove from heat.
When cool whisk in olive oil, sesame oil and rice wine vinegar.
Mix all vegetables in a bowl and toss with dressing.
