Tiger Slaw w/Lemongrass Vinaigrette
I got this from Diners, Drive-ins and Dives.
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
Slaw
1 pound green cabbage, shredded
8 ounces red cabbage, shredded
8 ounces carrot, shredded
8 ounces daikon, shredded
4 ounces apple, shredded
4 ounces mango, shredded
Lemongrass Paste
1/2 cup peeled and diced fresh ginger
6 cloves garlic, peeled
6 kaffir lime leaves
4 shallots, peeled
3 stalks lemongrass, white part only, softened
Lemongrass Vinaigrette
2 Tbs lemongrass paste
2 cups seasoned rice wine vinegar
1 1/2 cups grapeseed oil
1 teaspoon Dijon mustard
1/2 teaspoon chili sauce
1/4 teaspoon Chinese white pepper
3 leaves kaffir lime leaves
Ingredients
Slaw
1 pound green cabbage, shredded
8 ounces red cabbage, shredded
8 ounces carrot, shredded
8 ounces daikon, shredded
4 ounces apple, shredded
4 ounces mango, shredded
Lemongrass Paste
1/2 cup peeled and diced fresh ginger
6 cloves garlic, peeled
6 kaffir lime leaves
4 shallots, peeled
3 stalks lemongrass, white part only, softened
Lemongrass Vinaigrette
2 Tbs lemongrass paste
2 cups seasoned rice wine vinegar
1 1/2 cups grapeseed oil
1 teaspoon Dijon mustard
1/2 teaspoon chili sauce
1/4 teaspoon Chinese white pepper
3 leaves kaffir lime leaves
Directions
Lemongrass Paste Process the ginger, garlic, lime leaves, shallots and lemongrass in a processor.
Vinaigrette Place the vinegar, oil, 2 tablespoons of the lemongrass paste, the mustard, chili sauce and lime leaves in blender and purée until emulsified.
Slaw Mix the cabbages, carrots, daikon, apples and mango together. Toss with the vinaigrette.
