Asian Slaw

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This is a tasty slaw with Asian flare. It also will keep overnight in the fridge for lunch the next day.

Ingredients:

  • 1 head of shredded cabbage
  • 2 grated carrots
  • 2 TBSP toasted sesame oil
  • 2 TBSP rice vinegar
  • 1 TBSP soy sauce
  • 2 TBSP sesame seeds

Combine oil, vinegar and soy sauce in a small jar. Toss with remaining ingredients.

Serves 6. 2 WW PP.

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Asian Slaw

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An Asian take take on coleslaw – thanks to Patricia Wells for another great recipe.

Ingredients:
Dressing:
2 TBSP toasted sesame oil
2 TBSP rice wine vinegar
1 TBSP soy sauce
1 tsp grated ginger

1 lb cabbage, shredded
1 c carrot, shredded
4 green onions, sliced thin
1/4 c cilantro, chopped

Combine dressing in a bowl. Toss with remaining ingredients.

Serves 8.

Ahi Tuna Tartar

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I just can’t pass up ahi tuna when the fish monger has it, but you have probably figured that already. This is a simple tartar with some creamy avocado and some crispy micro greens on top, the perfect meal for a hot summer night.

Ingredients:
10 oz ahi tuna, diced into 1/4 inch squares
1 TBSP sesame seed oil
1 TBSP soy sauce
Zest of 1 lime
1 TBSP toasted sesame seeds
Pinch of espelette pepper
Salt and pepper
Sriracha sauce to taste
1 avocado, thinly sliced
Micro greens

Combine all but avocado and micro greens, toss to combine.

Serve over 1/2 sliced avocado, top with micro greens and a squirt of sriracha.

Serves 2.

Crispy Tofu and Asparagus with Hoisin Sauce

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I love tofu! Especially when it’s crispy on the outside! This recipe came from Fine Cooking and I found a couple recipes for hoisin sauce on the Internet – this is my version.

Hoisin Sauce:
4 TBSP soy sauce
1 TBSP peanut butter
1 TBSP honey
2 tsp rice wine vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp sesame oil
20 drops hot sauce
1/8 tsp black pepper

Put all ingredients in a mason jar and shake.

Tofu:
1 14 oz package extra firm tofu
1 egg white
1/2 c panko
1/4 c peanut oil
2 tsp toasted sesame seeds

Slice tofu in half crosswise, slice into diagonals, lay cut side down on paper towels.

Put egg whites into a shallow bowl. Put panko in a shallow bowl. Dip tofu into egg, then panko, set aside.

Heat peanut oil in a large non-stick skillet over medium-high heat. When oil begins to shimmer add the tofu and cook about 2 minutes per side until crisp and golden.

Add asparagus cook until crisp tender about 3 minutes.

Serve tofu and asparagus with hoisin sauce.

Serves 4.
9 WW per serving.