Spicy and sweet
This is an absolute treat!
Adjust the sriracha sauce as your taste appreciates…
Spicy Carrot and Apple Slaw
Number of Servings: 6-8
350-450 grams (10 ounces) of grated or ‘matchsticked’ carrots (about 5 carrots)
1 apple, cored, unpeeled, grated
¼ cup (60 mL) chopped green onions
1 -2 cups (250-500 mL) thinly sliced bok choy or napa cabbage
½ cup (125 mL) roasted peanuts, roughly chopped
1/3 cup (85 mL) chopped fresh cilantro
Spicy Hoisin Vinaigrette:
1 tablespoon (15 ml) rice vinegar
2 tablespoons (30 mL) hoisin sauce
2 teaspoons (10 mL) soy sauce
2-3 teaspoons (10-15 mL) sriracha sauce
1 teaspoon (5 mL) fresh minced ginger (1/2 teaspoon dried ground ginger)
2 tablespoons (30 mL) roasted sesame oil
2 tablespoons (30 mL) vegetable or grapeseed oil
Sea salt; freshly ground black pepper
- Prepare vinaigrette: In a large salad bowl, combine vinegar, hoisin sauce, soy sauce, sriracha sauce and ginger. Whisk in both oils. Season to taste.
- Add all salad ingredients, except for cilantro. Adjust seasonings to taste.
- Just before serving, fold in chopped cilantro. Garnish with some extra chopped peanuts.
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