- 2 carrots peeled
- 1 celery stalk
- 5 scallions
- 1/2 red pepper seeds removed
- 1 cup bean sprouts
- 2 Tb. soy sauce
- 1/2 Tb. sesame oil
- 1 tsp. rice wine vinegar
- black pepper
Julienne carrots, celery, scallions, and pepper into 2-inch strips.
Combine in a large bowl, and add sprouts.
In a small bowl, whisk soy sauce, sesame oil, vinegar, and black pepper together.
Pour on veggies, and toss.
Cover, and refrigerate for at least 4 hours.
One of the fun parts of republishing a recipe from the archives is reading the story that goes with it. Often times I’m amazed at how much has changed. Other times when I revisit a recipe, I’m delighted to find a recipe I hadn’t considered in a while. This slaw recipe did just that. I haven’t made this version of slaw in quite some time. With us about to start another heatwave, it seems like the perfect side to serve with whatever protein we’re having in the near future.
To learn more about this recipe, originally published in July 2009, keep reading.
Although I tend to be a planner, sometimes spontaneity can be quite nice. Late Friday afternoon, we went to the grocery store with no plan for our dinner. The only plan we had was to peruse our options at the butcher and base our meal around our meat choice.
After talking with the butcher, we decided to do a surf and turf combination of teriyaki steak tips and scallops. For a side dish, we wanted something that would compliment these items but that wouldn’t take long to prepare. Being summertime and (finally) warm, a salad sort of dish seemed perfect.
I knew the veggie bin in our fridge had carrots, celery, and a red bell pepper. Instead of making a green salad, I thought I would try making a slaw-styled salad. Both my husband and I enjoy soy sauce, so that would be the prevalent flavor in the dressing. Choosing a few more produce items at the store, our slaw was ready to be prepared.
The Asian Slaw was a great side. The veggies had a lot of crunch and the dressing had enough flavor to hold its own next to the teriyaki steak tips. The only thing I would do differently next time is to make the salad sooner, so the flavor of the dressing becomes more incorporated in the dish. Although it was enjoyable with only an hour of marinating time, it was even more flavorful eating it the next day. Maybe there are benefits to planning also. . .