It is that time of year when the vegetable choices at my CSA, Laughing Stock Farm, are more limited, and there is lots of red and green cabbage as well as carrots. In looking for ways to use these vegetables, I decided to make this Asian slaw.
Here on the coast of Maine, there are two fabulous restaurants owned by a young chef and her mom, Tao Yuan in Brunswick and Bao Bao Dumpling House in Portland. The chef is Cara Stadler, who at age 29 is a three-time James Beard award nominee and 2014 Food & Wine's Best New Chefs. If you are up this way, I highly recommend both restaurants. One of the things I (and everyone else it seems) love to order at either restaurant is the fantastic Asian slaw. While I would love to have her recipe, and mine isn't an attempt at a copy, I was inspired to add a few things to mine based upon hers, particularly the snow peas and crispy shallots. This one is delicious too.
You can even turn this into a main course salad with the addition of some shelled edamame and more chopped peanuts for protein.
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