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CHA! Asian Vegetable Slaw
Texas Pete Foodservice
https://texaspetefoodservice.com/recipe/cha-by-texas-pete-asian-vegetable-slaw/
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CHA! Asian Vegetable Slaw
Ingredients
Slaw
- 1 Napa cabbage, thick stems removed, shredded, 1 inch long pieces
- 5 Carrots, shredded, 1 inch long pieces
- 1 lb. Radishes, cut in half, sliced thin, 1/2 moons
- 1 lb. Snap beans, shredded, 1 inch long pieces
- 3 Red bell peppers, fine julienne, 1 inch long pieces
- 3 Green unripe mangoes, peeled, fine julienne, 1 inch long pieces
Dressing
- 2 tbsp. CHA! by Texas Pete®
- 2 tbsp. Ginger puree, Gourmet Garden®
- 1 bunch Cilantro, fresh, minced
- 1/3 C Rice wine vinegar
- 3 tbsp. Soy sauce
- 2 tbsp. Sesame seeds, black
- 1/4 C Sesame oil
- 1/4 C Vegetable oil
Wasabi Drizzle
- 1 1/2 C Mayonnaise
- 2 tbsp. Wasabi powder
- 1 tbsp. Soy sauce
- 1 tbsp. CHA! by Texas Pete®
- 1/4 C Pickled Ginger, minced fine
Directions
YIELD: 3 quarts
PORTION (Serving Size):
- Shred and julienne all the vegetables for the slaw and place them in a large mixing bowl.
- Place all the ingredients for the dressing into a small mixing bowl and whisk together until evenly incorporated
- Next, prepare the wasabi drizzle. Mix the mayonnaise, wasabi powder, soy sauce, CHA! by Texas Pete® and the minced pickled ginger together. Place the mixture into a squeeze bottle with a tip that is cut off large enough so that the pickled ginger does not clog the end while drizzling. Use this sauce as a garnish for the final dish.
- Pour the dressing over the vegetables and mix together well.
- Drizzle the wasabi drizzle over each serving of the Asian vegetable slaw.
- Top with Raging Asian Meatball, if desired and serve.
