This recipe is meant to go with my Asian shredded pork. This is best made the day you eat the pork. It can sit in the dressing for a couple of hours, but will get soggy if left overnight. I buy a 1/2 head of cabbage, or you will have more slaw than you know what to do with.
1/2 head green cabbage, shredded
Red bell pepper, cut into long strips
1 bunch cilantro, chopped
Combine the cabbage, pepper and cilantro. Top with dressing.
Dressing:
1/4 c. Rice wine vinegar
Juice of 1 lime
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
1/2 c canola oil
Whisk first 5 ingredients. While whisking, add in canola oil. Alternatively, throw all ingredients into a clean jar, cover and shake well.
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