Tiger Slaw with Lemongrass Vinaigrette


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.




20 min


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