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Asian Ginger Slaw

March 7, 2010

Photo by Pat

Winter just drags on and on.  The same comfort foods that we so longingly looked for in September are now growing old.  The gray and more gray of the landscape is closing in and I have one gigantic case of Spring Fever.

This week, in one big step, the skies turned blue and the air smelled of spring.  Joe put up the new birdhouse and planted seed in the back yard.  He’s a better harbinger of Spring than a bunch of robins and more fun to watch to boot!  I found myself taking a big deep breath of fresh air, thinking that I had survived another winter.

There is no better time than now to break out  a recipe that heralds the taste of springtime goodness. I have many but this one has the best spring flavor.  It must be the fresh herbs that brings out that feeling of spring.  Sometimes store bought herbs are not the best but they do nicely in a pinch!  Fresh from the garden herbs will make it even better.

Photo by PatAsian Ginger Slaw

Slaw Ingredients:

4 cups Napa cabbage, shredded

2 small or 1 lg. red pepper, julienned

1 small red onion

1 cup shredded carrots

1/2 cup celery, diced

1 bunch green onions, 1 inch pieces

1 cup mixture of basil, mint and cilantro herbs, chiffonade (video how-to link)

Prepare vegetables and place in large bowl.  The carrots are commercially prepared at the store.

Photo by Pat Slaw Dressing

1 Tablespoon fresh ginger, grated with microplane, a thumb

size piece works perfect.

1 Tablespoon sugar

1 Cup mayonnaise

2 limes, juiced

Grated lime zest for extra boost, about 1 tsp.

Salt and Pepper if you need it!

Mix dressing ingredients until smooth and toss with the slaw ingredients.

Makes about 8 servings

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