Purple Asian Slaw

PURPLE ASIAN SLAW

Red cabbage, carrot matchsticks, celery and scallion dressed with an AFC Asian Coffee Dressing! A different interpretation of coleslaw!

Makes 5 cups salad – 3-1/2 cups dressing

Veggies for slaw:

5 c. thinly sliced red cabbage

1 c. matchstick size peeled carrots

1/4 c. sliced scallion, green and white part

1 c. sliced celery, cut thinly on the diagonal

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Combine all salad ingredients in large mixing bowl.

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AFC Asian Coffee Dressing: Makes 3-1/2 cups

1/2 c. Original Culinary Coconutmilk by So Delicious – it’s thick like whipped cream when chilled

1/2 c. soy sauce

1/2 c. dark brown sugar

1 c. Balsamic vinegar

1 c. fresh brewed coffee

2 T. light colored, mild sesame oil – I used Roland’s brand

2 t. garlic powder

1 t. powdered ginger

1 t. dry mustard

1/4 t. celery seed

1/8 t. red cayenne pepper

1 t. malic acid

2 t. guar gum powder

juice of 1 lime – microwave lime for 30 seconds, cut and squeeze for best yield of juice

1 t. pink Himalayan salt or to taste

fresh grind black pepper as desired

chopped fresh parsley – for garnish

toasted white and black ground sesame seed – for garnish

light colored sesame seed oil drizzle – for garnish

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Combine all dressing ingredients in bowl, up to and including malic acid. Whisk till all ingredients dissolve.

Add the guar gum and start whisking right away till dressing thickens and guar gum disappears. Let the dressing set for a while, then come back and whisk again till thicker and very smooth.

Add juice of lime, salt and pepper. Whisk again.

Pack into jars and refrigerate till ready to use.

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To serve salad:

Place veggies in bowl, top with as much dressing as desired. Toss well.

Transfer to serving bowl, or place in bowl to mold, patting down evenly and firmly. Invert onto serving plate.

Top with chopped parsley and toasted ground black and white sesame seed, then drizzle all with a light-colored, mild sesame oil. Serve.

Notes: Use whatever ingredients you want to use for your veggies. Keep them crisp.

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