Rainbow Slaw

This slaw was the *perfect* accompaniment to those fabulous Honey Sesame Chicken Sliders from yesterday.  It added just the right amount of freshness and crunch to the sliders.  The flavor was great too.  I could just eat this on its own as a salad or a side.

Start with the veggies…

  • Thinly slice 2 yellow peppers and place in a large serving bowl.  (I wanted to use 1 yellow and 1 orange, but my market didn’t have any orange.)
  • Thinly slice 1 red pepper and add to the bowl.

  • Pile up the snow peas.  Cut in half lengthwise then again widthwise (is that even a word?).  Add to the bowl.
  • Very thinly slice 1/2 a red onion and add the rest of the veggies.
  • Shred up about 1/3 of a head of red cabbage and place in the bowl.
  • Mix everything up.

Now, make the dressing…

  • Start with 1/3 cup of peanut oil.
  • Add 3 tablespoons of rice wine vinegar.
  • Pour in 1 tablespoon soy sauce.
  • Grate 2 cloves of garlic into the dressing using a microplane.
  • Using the same microplane, grate in a 1 inch piece of ginger.
  • Add 1.75 teaspoons of sugar.
  • Pour in 1 teaspoon of toasted sesame oil.
  • Squeeze in the juice from 1/2 a lime.
  • Season with some pepper, to taste.
  • Whisk well to combine.
  • Pour over the vegetables and toss.
  • Refrigerate for a few hours before serving.  (I had it in the fridge for about 6 hours total.)

This slaw makes a great addition to the honey sesame chicken sliders, but it also is fantastic on it’s own.  The sesame oil really comes through and give a great flavor.  However you eat it, enjoy!

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