Asian Vegetable Slaw

Ingredients

• 1/4 cup peanut oil
• 3 tablespoons rice wine vinegar
• 1 lime, juice of
• 1 lemon, juice of
• 2 tablespoons soy sauce
• 1 tablespoon mirin (Japanese rice wine)
• 1 tablespoon sake
• 1 tablespoon nam pla (Thai fish sauce)
• 1 teaspoon chili paste (sriracha)
• 2 tablespoons sugar
• 1 teaspoon minced ginger
• 1 carrot, trimmed, peeled and julienned
• 1 leek, trimmed, washed and julienned
• 1 cup bok choy or other cabbage, shredded
• 1 seedless cucumber, washed, trimmed and julienned

Directions

1. 1

   In a medium bowl, whisk together the peanut oil and rice wine vinegar.

2. 2

   Add the lime and lemon juices and whisk to combine.

3. 3

   Whisk in the soy sauce, mirin, sake, nam pla and sriracha.

4. 4

   When well combined, stir in the sugar and garlic. Set aside.

5. 5

   Place the carrot and the leek in boiling salted water for 30 seconds to set the color.

6. 6

   Immediately drain and refresh under cold running water until well chilled. Pat dry.

7. 7

   Place the blanched carrot and leek in a mixing bowl along with the bok choy and cucumber.

8. 8

   Add the reserved sauce and toss to combine.

9. 9

   Cover and refrigerate for 2 hours before serving.