Sweet • Sour • Savory

Food blog on scandinavian style food done right.

slaw

Warm Asian-Style Slaw

Dinner, Salad, Sides, vegan, Vegetarian, VegetablesTove Balle-PedersenComment

I love a crunchy slaw. Normally I use napa cabbage and a spicy asian-style dressing, like I used in the angry tacos. But adding the peanut butter to this warm slaw, gives the slaw a nice creaminess. 

This slaw will be perfect for a weekend BBQ, or served with tacos with an asian twist.

Serves 3-4.

Ingredients:

Dressing:

  • 3 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • sesame oil
  • 2 teaspoons grated ginger
  • 2 teaspoons grated Serrano pepper
  • 4 tablespoons creamy peanutbutter

Slaw:

  • 2 teaspoons olive oil
  • 2 carrots, julienned
  • ½ small red cabbage
  • ¼ green cabbage
  • ½ english cucumber, julienned
  • 4 scallions, thinly sliced
  • some fresh coriander, chopped
  • season with salt

Directions:

Whisk together the ingredients for the dressing, set aside.

Heat the oil in a wok. Sauté carrots while stirring for about a minute,  add the cabbage and keep stirring, while cooking for about 2 minutes.  Remove from heat and add the rest of the ingredients and dressing, tossing well to coat.

Serve immediately. 

Enjoy!

Crunchy Quinoa Slaw with Almond & Ginger Dressing

BBQ, Dinner, Salad, Sides, vegan, Vegetables, VegetarianTove Balle-PedersenComment
Crunchy Quinoa Slaw with Almond & Ginger Dressing

Crunchy Quinoa Slaw with Almond & Ginger Dressing

Summertime is grilling season, and I love grilling. I'm always on the look out for new sides to serve with grilled meats. 

Colorful, healthy and crunchy, and definitely a new go-to side for the summer BBQ's. And a perfect addition for our 4th of July.

Serves 4 

Ingredients:

Quinoa:

  • 180 g (1 cup) uncooked quinoa 
  • 4 dl (1½ cups) water
  • salt (to taste)

Salad:

  • ½ small green cabbage, thinly sliced
  • ½ small red cabbage, thinly sliced
  • 10-15 small scallions, finely chopped
  • 1 handful chopped fresh cilantro
  • 1 jalapeño, minced (optional)
  • 70 g (½ cup) almonds, chopped 
  • salt to taste

Dressing: 

  • 100 g (⅓ cup) almond butter (I use the fresh grinded almond butter from Whole Foods)
  • 50 ml (¼ cup) extra virgin olive oil
  • 3 garlic cloves
  • about 2-inch (6 cm) fresh ginger, peeled
  • 2 limes,  the juice from
  • 2 tablespoons water, to get the right texture
  • 1 tablespoon agave syrup
  • salt to taste

Directions:

Quinoa:

Rinse the quinoa. Bring quinoa and the water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and add salt to taste. Let the quinoa stand, covered, for 5 minutes. If any more water remains, drain it. Let the quinoa cool.

Dressing:

Add all the ingredients to a food processor and blend it until smooth. Add water if needed to get the right creamy consistency.

Mix all the ingredients and dressing to a large bowl and dress the slaw. Season with salt to taste. Serve this slaw with you favorite grilled protein or vegetables.

Enjoy!