Recipe: Vietnamese Slaw

This slaw will keep tastes of summer lighting your kitchen all winter long.  It can be a vegetarian entrée all by itself or paired with grilled chicken or shrimp.


  • 6 cups cabbage, cut into ¼-inch ‘slaw’ pieces
  • 3/4-cup Japanese turnips, sliced into thin rounds
  • 1-cup carrots, julienned cut
  • 1-cup Marconi or other sweet peppers, julienned cut
  • 1-ea.Cilantro bunch, leaves removed from stems, coarsely chopped; reserve 1.4-cup aside as garnish
  • 1 cupSalted peanuts, coarsely chopped


  • 1 cup Olive or peanut oil
  • 1/3 cup Rice wine vinegar (and if you like tart flavors, add more vinegar)
  • ¼-cup Fresh lime juice
  • 4 ea.Fresh garlic cloves, minced
  • 1 tbsp.Fresh ginger, minced
  • 1 tbsp.Granulated white sugar (which is fine to omit if you so wish)
  • To taste Red chili flakes

(Optional) Sriracha as garnish
(Optional) Grilled chicken thighs or breast, sliced or grilled whole shrimp


  1. Mix all of the vegetables and cilantro in a large bowl, and set the peanuts aside.
  2. Make the vinaigrette and correct flavor based on your preference for sweet or sharp.
  3. Toss the vegetables with vinaigrette to coat thoroughly and place on large platter to serve.
  4. Sprinkle peanuts and reserved cilantro atop slaw.  Serve with grilled protein if desired.