Excerpted from Katie Workman’s Dinner Solved!.
Coleslaw mixed with this dressing is bright and refreshing, and oh-so-healthy. Finish the slaw with a sprinkling of ½ cup chopped fresh mint leaves if you like. Or add small cooked shrimp or cubes of grilled chicken to the slaw for a lovely, light warm-weather lunch or dinner. The dressing makes enough for the full slaw recipe.
Asian Slaw
Serves 10 to 12 as a side dish
For the Slaw
- 1 large head green cabbage, quartered, cored, and thinly shredded (see Blades of Glory)
- 4 large carrots, peeled and shredded
- 1 large onion, finely chopped
For the Asian Dressing
- ¼ cup rice vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce, preferably reduced-sodium
- 2 tablespoons minced fresh ginger
- 1 tablespoon Asian (toasted) sesame oil
- 2 teaspoons sugar
- 1 teaspoon sriracha or other hot sauce, or to taste
Instructions
- Make the slaw: Combine the cabbage, carrots, and onion in a large bowl.
- Make the dressing: Combine the vinegar, lime juice, fish sauce, soy sauce, sesame oil, ginger, sugar, and sriracha in a container with a lid. Cover and shake well.
- Pour the dressing over the cabbage mixture and toss well. Taste and adjust seasonings as needed.
About the Book:
Katie Workman is a gifted cook, a best friend in the kitchen, and a brilliant problem solver. Her Mom 100 Cookbook was named one of the Five Best Weeknight Cookbooks of the past 25 years by Cooking Light and earned praise from chefs like Ina Garten (“I love the recipes!”) and Bobby Flay (“Perfect . . . to help moms everywhere get delicious meals on the table.”). Now Katie turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook.
Expanding on one of the most popular features of the first cookbook, her ingenious “Fork in the Road” recipe solution, which makes it so easy to turn one dish into two or more, Katie shows you how Asian Spareribs can start mild and sweet for less adventurous eaters—and then, in no time, become a zesty second version for spice lovers. She shakes up the usual chicken for dinner with Chicken Tikka Masala-ish—and feeds vegetarians, too, by offering a fork where cauliflower is used in place of the chicken. Fettuccine with Shrimp and Asparagus is a blueprint for seven other easy mix-and-match pasta dinner combinations. Crostini for breakfast—truly an aha! idea—can go sweet or savory, pleasing both types of morning eaters. Have all the ingredients on hand? Make the insanely delicious Chocolate Carrot Cake. Missing chocolate? Don’t run out to the store—the basic Carrot Cake is just as satisfying.
Katie’s voice is funny and wry, and completely reassuring. Stunning full-color photographs show every dish. The result: no more cranky eaters, no more dinner table strife, no more unsure or stressed-out cook.
Buy the Book
Amazon | B&N | Indiebound | Workman
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