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Recipe Detail Page
Pickled Ginger & Seed Slaw
Early Summer 2017
This slaw owes a debt to Toronto cookbook writer Naomi Duguid’s fantastic pickled ginger thoke, from her book Burma: Rivers of Flavour. While the flavours here are less exotic, coming from only as far away as your closest supermarket, it’s salad as thrill ride. Full of crunchy seeds and refreshing pickled ginger, it’s great beside virtually everything. It’s best eaten within an hour of dressing, so if you’re packing it up for a picnic, bring the dressing on the side.
Serves 6 to 8
1 small purple cabbage, very thinly sliced, about 10 cups (2.5 L)
1 medium carrot, peeled and grated or cut into matchsticks
6 green onions, chopped
¼ cup (60 mL) firmly packed, drained and chopped pickled ginger
¼ cup (60 mL) toasted sesame seeds
¼ cup (60 mL) toasted pepitas (green pumpkin seeds)
¼ cup (60 mL) chopped unsalted or lightly salted, dry roasted peanuts
2 tbsp (30 mL) rice vinegar
2 tbsp (30 mL) lemon juice
1 tbsp (15 mL) Japanese soy sauce
1 tbsp (15 mL) firmly packed dark brown sugar
1 tsp (5 mL) salt
¼ cup (60 mL) grape-seed, peanut, or canola oil
2 tsp (10 mL) roasted sesame oil
1. In a large bowl, combine cabbage, carrot, and green onion; top with the pickled ginger, sesame seeds, pepitas and peanuts.
2. In a separate small bowl, combine rice vinegar, lemon juice, soy, sugar and salt; whisk to dissolve sugar. Whisk in grape-seed and sesame oil; pour over slaw. Toss to combine, check seasoning and adjust if necessary; serve immediately.
Serves 6 to 8
