Asian Crunch Slaw

Most of our children don't really appreciate different cuisines other than pizza, quesadillas or lo mein if the vegetables are picked out. With our last two "late in life" blessings, Henry and Oscar, I decided to start them off right and teach them to love the tastes that the world has to offer. Boy, was that a mistake. Before I had no competition for ethnic food, but now I have to share my lo mein, wontons, ravioli and even my sacred guacamole! It is nice, though, to have them go with us to a Mexican restaurant and not order the token American meal of chicken and fries and it'll be nice one day for them to know how to order correctly when they sneak my Chinese take out into the old folks home.

This slaw is so good and lasts a day or so in the fridge. It's based on a recipe from a cookbook that David's dear grandmother, "Strickie," gave me one Christmas. Without the nuts, it's really good to wrap in de-stemmed collard leaves or as lettuce wraps. I like to eat it like a salad. It's cool, crunchy, spicy and healthy all in one dish. And really easy to throw together when you're hungry. Best of all, my "little blessings" don't like it (read: more for me).

Asian Crunch Slaw

1/2 head each of green and purple cabbage

3 large carrots, grated or julienne cut

or

2 bags of pre-made slaw from the produce section, if you're really in a rush

1/2 bunch (or to suit your taste) of fresh cilantro

4 green onions, green part only sliced thinly on the diagonal

1/2 c. (or to suit your taste) of roasted cashews or peanuts

Mix all together except nuts. Dress the slaw and add nuts before serving.

For the Dressing:

1/8 c. canola or peanut oil or oil substitute (recipe follows)

1/4 c. seasoned rice vinegar

1 t. freshly ground black pepper

pinch of salt

1/4 c. agave nectar

1 t celery seed

1-2 t. sesame chili oil (depending upon your taste for heat)

1/2 - 1 t. hot pepper flakes (again, depending on how hot you like it)

Mix all ingredients together except oil (if using fat substitute, mix everything in at once) in blender. Slowly pour in oil with blender running to immulsify. Pour half over slaw mix, mixing well and let sit for at least 15 minutes. Add more dressing, if needed.

Fat Substitute

This works well in most dressing with lots of acid

(vinegar, lemon juice, etc...)

1 c. veg broth or vegetarian "no chicken" broth

1 c. water

1 1/2 T. cornstarch

Mic cornstarch in 1/4 c. of the water (use cold water). Heat the remaining water and broth until boiling. Slowly add in cornstarch mixture, whisking well and then remove from heat. Allow to cool and use as oil in salad dressings.