Summer Asian Slaw

As I mentioned, we kick off each summer {we cheat and consider Memorial Day the summer solstice} by having an Asian inspired barbecue. For the past few years, this savory and sweet slaw recipe, courtesy of GOOP, serves as the vegetable side. It's crunchy, colorful, flavorful and light. It's also a true partner in crime: you see, it's lightness serves as the perfect justification {I have a gift for finding those} for over-indulging in Pan-Asian Avocado Dip and  Sweet & Spicy Thai Barbecue shrimp and tofu. 

This is one of those dishes that makes me wonder: why do I only make this once a year?

Summer Asian Slaw 

2 c chopped or coarsely shredded Napa cabbage {*}

2 c chopped or coarsely shredded green cabbage {*}

1 carrot, peeled and cut into matchsticks

1/2 red bell pepper, cut into matchsticks

4 small scallions, thinly sliced

2 t toasted sesame seeds

- and for the dressing

1 small garlic clove, minced

one 1" piece of ginger, peeled and minced

1/4 c rice wine vinegar

2 T tamari or soy sauce

1 T light agave syrup

a few dashes of sesame oil, to taste {optional}

freshly ground pepper, to taste

Combine the vegetables in a large bowl and set aside.

In a small bowl, whisk together the garlic, ginger and rice wine vinegar. Let sit for 5 minutes. Whisk in the remaining dressing ingredients. 

Before serving, toss the dressing with the vegetables. Sprinkle sesame seeds on top and serve immediately.

Serve 4 as a side dish.

{*} If you choose the shredded cabbage route, whether you DIY or buy the prepackaged slaw, be sure it is a coarse shred. I have found that finely shredded cabbage releases more water which dilutes the wonderful dressing and reduces the crunch that makes slaw so darn good.

Source: Adapted from GOOP