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Asian Slaw with Wasabi Vinaigrette

Source of Recipe


From "The Real Food Daily Cookbook" by Ann Gentry






List of Ingredients



• -- Wasabi Vinaigrette --
  
• 1/4 cup brown rice vinegar
  
• 3 Tbsp mirin
  
• 2 Tbsp tamari
  
• 1 Tbsp maple crystals
  
• 2 tsp wasabi powder
  
• 1 clove garlic
  
• 1/2 cup canola oil
  
• .
  
• -- Slaw --
  
• 1/2 unpeeled English cucumber, julienned
  
• 3 carrots, peeled and julienned
  
• 2 yellow squash, julienned
  
• 1 zucchini, julienned
  
• 8 green onions (white and green parts), julienned
  
• 1 (2-1/2-inch) piece daikon radish, peeled and julienned
  
• 1/2 red bell pepper, julienned
  
• Sea salt and freshly ground black pepper
  






Instructions



1. To make wasabi vinaigrette:
   Process vinegar, mirin, tamari, maple crystals, wasabi powder and garlic in a food processor or blender until smooth. With machine running, gradually add oil.
   
   
2. To make slaw:
   Toss cucumber, carrots, yellow squash, zucchini, green onions, radish and bell pepper in a large bowl. Prepared up to this point, slaw and vinaigrette will keep 1 day, covered separately and refrigerated. Toss slaw with enough vinaigrette to coat. Season to taste with salt and pepper, then serve.
   
   Makes 6 servings.