This crunchy Asian slaw came together quickly and was the perfect side dish (along with jasmine rice) for Coconut Cod.
Makes 6 servings
6 cups (about 1 bag) cole slaw blend (shredded cabbage and carrots)
1/2 cup chopped fresh cilantro
1/2 cup dry roasted peanuts, chopped (for topping)
1/3 cup canola or vegetable oil
3 cloves garlic, peeled
3 tbsp low sodium soy sauce
3 tbsp fresh lime juice
2 tbsp water
2 tbsp white vinegar
2 tbsp honey
1/2 tbsp sesame oil
1/2 tsp ground ginger
1 tsp lemongrass powder (optional)
Mix cole slaw blend and cilantro in a large bowl. Blend dressing ingredients in blender (I used a Magic Bullet) until combined. Pour about half the dressing over salad and toss to coat. Add more dressing as desired. Sprinkle with peanuts just before serving.
For the Coconut Cod, I purchased a pound of prepared Coconut Cod at the supermarket to serve 3 adults. Figuring the fish would be bland, I seasoned it with 1/4 teaspoon of Chile-Lime seasoning (you can find Tajín, a well-known brand of this seasoning, in the international foods section of most supermarkets). If you prefer, season the fish with ground ginger instead.
I recommend that if you buy fish at the supermarket, you take their cooking directions with a grain of salt. I asked how long I should bake it, and was told to bake at 350 for 30 minutes. Figuring I’d be well on my way to fish jerky by that point, I baked it for 16 minutes and the fish was perfectly done.
Nutrition information for Asian Slaw:
Copyright 2021 Barb Szyszkiewicz
Photos copyright 2021 Barb Szyszkiewicz, all rights reserved.