Chef Tom Fraker
Sweet & Tangy Cabbage Slaw
Sweet & Tangy Cabbage Slaw
Rated 5.0 stars by 1 users
Category
Side Dishes
Cuisine
Asian/American
Servings
6 - 8 servings
Prep Time
25 minutes
Cook Time
10 minutes
Ingredients
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½ head Melissa’s Red Napa Cabbage, shredded
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1 head Green Cabbage, shredded
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1 bunch Scallions, ends trimmed; sliced
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2 Fuyu Persimmons, diced
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2 Melissa’s Butterscotch™ Pears, cored; diced
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2 Watermelon Radishes, diced
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2 Green Dragon® Apples, cored; diced
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1 pound Melissa’s Muscatos™ Grapes, washed; removed from stems
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½ cup Seasoned Rice Vinegar
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2 tablespoons Sesame Oil
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2 Limes, juiced
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1 clove Melissa’s Peeled Garlic, minced
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1 teaspoon Fresh Ginger, peeled; minced
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1 small Shallot, minced
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Kosher Salt & Freshly Ground Black Pepper, to taste
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Canola Oil, as needed
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1 package Won Ton Wrappers, cut into strips
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Melissa’s Hot Hatch Chile Powder, to taste
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Black Sesame Seeds, to taste
Directions
In a large bowl, add the Red Napa Cabbage and the next 7 ingredients and mix well. Set aside.
In a medium size mixing bowl, whisk together the rice vinegar and the next 6 ingredients and set aside.
Heat the canola oil in a high sided pot. Add the won ton strips, fry until golden brown and drain on paper towels. Immediately season them with salt, pepper, Hatch Chile Powder and the sesame seeds.
Dress the slaw with the vinegar mixture. To serve, place the slaw onto salad plates and garnish with the won ton strips.
Filed in:
Butterscotch™ Pears,
Fuyu Persimmons,
Ginger Root,
Green Dragon® Apples,
Hatch Pepper Powder Shaker,
Limes,
Organic Cabbage,
Peeled Garlic,
Red Napa Cabbage,
Scallions,
Shallots,
Side Dishes,
Sweet & Tangy Cabbage Slaw,
Watermelon Radish,
Won Ton Wrappers
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