' MacLeod Family Vineyard - 2010 Sonoma Passport Thai Slaw Salad

2010 Sonoma Passport Thai Slaw Salad

2010 Sonoma Passport Thai Slaw Salad

Description

1 (16 ounce) prepared shredded cabbage (i.e. Fresh Express Coleslaw mix)

1/4 European seedless cucumbe, sliced into thin sticks

1 small red bell pepper, seeded, thinly sliced

3 scallions, thinly sliced on the bias

20 leaves fresh basil, shredded

Dressing:

1/2 teaspoon crushed red pepper flakes

1 glove garlic, minced

1/4 cup white distilled or rice wine vinegar

2 teaspoons sugar or 2 Tablespoons honey (preferred)

1 Tablespoon soy sauce

2 Tablespoons vegetabel or canola oil

1 teaspoon toasted sesame oil

Garnish

Toasted Sesame Seeds (a must!)

Combine vegetables in bowl. Combine dressing ingredients in a small plastic container and shake vigorously.  Drizzle dressing over vegetables and toss to coat evenly.  Let stand 10 minutes, re toss before serving.  Garnish each serving with toasted sesame seeds.

Serves 5 to 6

Wine Pairings

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