Asian Slaw with Warm Ginger-Lime Dressing

I love it when I make something new and immediately know that it's so good it's getting added to the regular rotation. That's what happened with this totally amazing warm Asian slaw. After reading the recipe, even before I actually made it, I could just imagine how the ginger, lime, and soy would combine into total deliciousness. Served over brown rice with some sauteed tofu cubes, this is a great weeknight meal -- quick, easy, and satisfying. It's especially speedy if you use bagged slaw mix from the supermarket.

Asian Slaw with Warm Ginger-Lime Dressing
From Vegetarian Times

• 4 cups thinly sliced savoy cabbage
• 2 cups thinly sliced red cabbage
• 2 medium carrots, peeled and cut into matchsticks
• 1 large Granny Smith apple, unpeeled, cored, and cut into matchsticks
• Kosher salt
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons plus 1 teaspoon fresh lime juice
• 2 tablespoons brown sugar
• 1 tablespoon canola oil
• 1 large red onion, thinly sliced
• 1 tablespoon minced fresh ginger
• 1/2 cup roughly chopped cilantro leaves
• 1/4 cup chopped roasted peanuts (optional)

Combine cabbages, carrots, and apple in a large heat-proof bowl. Sprinkle with about 1 teaspoon of kosher salt. Whisk together soy sauce, lime juice, 2 tablespoons water, and brown sugar in a small bowl.

Heat oil in medium skillet over medium-high heat. Add onion and salt, and cook 7 to 8 minutes, or until onions are browned and bottom of pan has brown bits. Add ginger, and cook 30 seconds. Add soy sauce mixture to deglaze, and cook 15 to 25 seconds, using spatula or spoon to scrape up brown bits. Remove from heat, and spread onion mixture over cabbage mixture. Toss with tongs until slaw is well combined and cabbages begin to wilt.

Add cilantro leaves, and toss to combine. Let stand 5 minutes, then serve garnished with peanuts, if using.