Bistro Kaz's Asian Free-Style Coleslaw
List of Ingredients
Bistro Kaz's Asian Free-Style Coleslaw
Active Work and Total Preparation Time: 20 minutes plus 30 minutes chilling
Chef Kazuhiro Okochi, better known to lovers of sushi simply as Kaz,
helped make Sushi-Ko one of the most popular Japanese restaurants in
the Washington, D.C., area. Recently, he opened his own restaurant
for contemporary Japanese food, called Kaz Sushi Bistro. Chef Kaz is
thinking of serving this light, Asian-inspired slaw on his summer
menu
DRESSING
6 ounces tofu (medium to firm)
7 tablespoons sesame seeds, toasted until lightly colored 2 tablespoons sugar
1/2 cup rice vinegar
1/4 cup dark sesame oil
* Puree tofu, sesame seeds, sugar, vinegar and oil in blender until smooth.
SLAW
1/4 head red cabbage, thinly sliced
1 stalk celery, thinly sliced
1 carrot, cut into thin strips
1/2 Asian pear, apple or mango, cut into thin strips 1 tablespoon
chopped raisins
1 tablespoon pine nuts, toasted
Salt and freshly ground pepper to taste
* In large bowl, toss cabbage, celery, carrot, pear, raisins and pine
nuts. Add dressing and mix well; season with salt and pepper to
taste. Chill coleslaw 30 minutes and serve.
10 servings. Each serving: 107 calories; 59 mg sodium; 0 cholesterol;
1 gram fat; 8 grams carbohydrates; 3 grams protein; 2 grams fiber.
Recipe
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