Cookaholics Bulletin Board

Anyone have a good asian slaw dressing recipe? One with not to much sugar since I need to use Stevia in place of sugar.

I actually made one this morning with rice wine vinegar, soy sauce, sesame oil, canola oil, stevia, and a few drops of a sweet hot sauce. It is just to sharp tasting. Any idea's on how to fix it before dinner time? Or should I start over with apple cidar vinegar?

It's going on Napa cabbage, black sesame seeds, red pepper strips and green onions. I'm topping it with grilled flank steak which I will use a teriaki ginger rub on.

Laurie

Maybe add a little more oil? Also, I use a little mayonnaise in mine, which seems to smooth out the taste.

Laurie,

Probably too late at this point, but I'd just suggest adding less vinegar and maybe a little salt.

My favorite recipe for Asian slaw came from the Union Square Cafe CB, and had a dressing of vegetable oil, lime juice as the acid (much less sharp tasting), honey as the sweetener, a touch of soy sauce and sesame oil, minced shallots, garlic, chiles, and ginger, and, the unique ingredient that adds a sort of complexity that is hard to figure out if you are dissecting it - some Thai red curry paste. I don't recall amounts except for the curry paste - just 2 tsp. in about 1 c of sauce. Even people not crazy about Asian food in general like this, and are always asking me to make it to take places. Too late now, but for future thoughts...

This may sound odd, but how about some peanut butter? CC had an Asian-style slaw recipe a few years back. It included all the stuff you listed plus some crunchy peanut butter. I haven't tried the slaw yet, but the other variations have been pretty good. I can send you the recipe, if you like.

Jes,

The recipe I mentioned also had chopped peanuts in it - about the size you would chop them for pad Thai. And it is delicious! Peanut butter could help thicken the dressing, and help it stick to the veggies, so I may have to try that.

I ended up adding a tsp of sugar and a TBS of water. It had mellowed out a little from setting all day.

I actually thought about peanut butter and looking in the door of the fridge I saw my red thai curry and wonder, do I dare..lol. I guess I could have. It was OK, but I will try something a little different next time.

Dave, I would love the recipe for your dressing when you get a minute.

Laurie