Tiger Slaw with Lemongrass Vinaigrette

  • 20 mins
  • 21 ingredients

Ingredients

  • For the Slaw
  • 1 lb green cabbage, shredded
  • 8 oz red cabbage, shredded
  • 8 oz carrot, shredded
  • 8 oz daikon, shredded
  • 4 oz apple, shredded
  • 4 oz mango, shredded
  • For the Lemongrass paste
  • 1/2 cup peeled and diced fresh ginger
  • 6 cloves garlic, peeled
  • 6 kaffir lime leaves or the zest from 2 limes
  • 4 shallots, peeled
  • 3 stalks lemongrass, white parts only
  • For the vinaigrette
  • 2 tbs lemongrass paste
  • 2 cups seasoned rice wine vinegar
  • 1 1/2 cups peanut or grape seed oil
  • 1 tsp Dijon mustard
  • 1/2 tsp chili sauce
  • 1/4 tsp white pepper
  • zest of 1 lime
  • For the Lemon grass paste process the ginger, garlic, lime leaves, shallots and lemongrass in a food processor.
  • To make the vinaigrette place the vinegar, oil, 2 tbs of the lemongrass paste, the mustard, chili sauce and lime leaves in a food processor and puree until emulsified.
  • Mix together all ingredients for the slaw, then toss with the vinaigrette.

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