(NC) - A great side dish at a summer barbecue, this tangy slaw can also be easily adapted to a main course by adding a few boneless chicken breasts,
grilled and sliced thin.
Ingredients:
For the dressing:
1/4 cup vegetable oil
1/4 cup seasoned rice vinegar
1 tablespoon fresh ginger, finely minced
1 tablespoon soy sauce
For the slaw:
1 medium head Napa cabbage (also known as Chinese cabbage), sliced thin
1 cup red cabbage, sliced thin
3 California plums or 2 California peaches or nectarines, rinsed and sliced into thin wedges
1/2 cup green onions, sliced diagonally
1/2 cup cashews, roughly chopped or broken
1/3 cup cilantro, chopped
1/4 cup candied ginger, slivered fine
Directions:
Assemble the dressing by placing all ingredients in a small bowl; whisk to combine. For the slaw, place all ingredients in a large bowl and toss with dressing to combine.
