Tiger Slaw with Lemongrass Vinaigrette
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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