Recipe: Chopped Confetti Asian Slaw

I decided at the last minute last night that we needed a side to go with the chili. My original plan of “handfuls of store-brand Fritos” had grown to feel insufficient. I would need to come up with something fast, using only what I had on hand.

Why am I such a glutton for punishment?

I opened the fridge and found the quarter of a purple cabbage I’d saved back from making cabbage and apples to go with the schnitzel Sunday night. The die was cast — slaw it was.

This improvised asian-inspired slaw came together quickly and got high marks from KK. I liked the way I cut the veggies, which kept them crunchy through the next day. This made about 6 normal person side servings, or 4 for big cabbage fans like us.

Chopped Confetti Asian Slaw


1/4 purple cabbage
2 carrots
2 celery ribs
handful of snow peas (you could also use raw sugar snap peas if the snow peas were old or flaccid)
4 green onions
handful of cilantro, chopped
1/4 cup cashews, roughly chopped (or, ahem, just squeezed in your fist,  if you’re feeling Hulkish)

1 tablespoon rice vinegar
1 tablespoon sugar
3 tablespoons low-sodium soy sauce
1 tablespoon peanut butter
a few dashes of your favorite hot sauce
1/2 teaspoon toasted sesame oil (restrain yourself from chugging the bottle when you get a whiff)
1/4 to 1/3 cup light mayonnaise

1. Chop the cabbage, carrots, celery, snow peas, green onions, and cilantro into small pieces about the size of your fingernails. Place them in a medium sized bowl and set aside.

2. In a separate small bowl, stir together the rice vinegar through toasted sesame oil until well combined. (You could also put all the ingredients in a small jar and shake.) Add the lesser amount of mayonnaise and taste, adding more mayo or soy sauce to balance it out.

3. Pour the dressing into the veggies and stir until well covered. Top with the cashews and enjoy.

Did you know cashews are actually seeds (not nuts), are related to poison ivy, and they grow on apples? Now you do.


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