We were having chicken wings the other night, which begged for a healthy side. (The smoky chile lime chicken wings were delicious, and from Mark Bittman’s How to Cook Everything). I had half of a napa cabbage left from days before, and decided to make a slaw. Thanks to a little help from some negi (a Japanese leek) which stood in for scallion, I made the Sesame Scallion salad dressing featured on my Salad Dressing Maker cruet.
Most of the helpful salad dressings featured on this cruet make no sense, but this one actually seemed to work. When tossed with my cabbage and grated carrot, it worked marvelously. So well, in fact, that we made it again the next day!
Here’s the recipe:
1 medium head green cabbage (sliced into slaw)
1 medium carrot, shredded
2 oz apple juice
4 oz rice vinegar
2 Tbsp toasted sesame oil
2 Tbsp soy sauce
1 tsp sugar
2 medium scallion(s), diced
Slice or grate the cabbage into thin strips, and shred the carrot. Dice the scallion. In a shakable container, combine the apple juice, rice vinegar, sesame oil, soy sauce, sugar and scallion. Shake and pour over the cabbage and carrot, toss and chill. Serve as soon as you want!
This recipe makes 4 large servings and is 3 Weight Watchers Points per serving.
A variation is to use 1 Tbsp Hot Chile Sesame Oil for 1 Tbsp of Toasted Sesame Oil. Also, you can use negi instead of scallion if available. I’m thinking of adding shredded raw beet in future trials as well.