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Asian Slaw
yield: 4 cups
½ cup soy sauce
3 tablespoons grated ginger
1
/
3
cup rice wine vinegar
3 tablespoons sesame oil
1 cup olive oil
¼ cup lime juice
salt and pepper to taste
Whisk all ingredients together and chill in
refrigerator for at least 30 minutes.
So fresh and delicious. The flavors work well with any grilled
meat in the summertime.
Dressing
1 small head green cabbage, shredded
¼ head purple cabbage, shredded
1 bunch scallions, chopped
3 large carrots, peeled and shredded
1 cup fresh bean sprouts
Mix slaw ingredients and add dressing just before
serving.
Slaw
Combine the water, salt, lime juice, and mirin in
a medium size sauce pot. Bring to a boil over
medium high heat. Add shrimp, boil for 10-12
minutes or until done. Drain and let cool. In a
bowl, combine oil, lime juice, salt, and cilantro and
whisk together. Pour oil mixture over cooled
shrimp and toss well. Serve over Asian Slaw.
Grilled Shrimp
6 cups water
¼ cup salt
¼ cup lime juice
¼ cup mirin
1 pound of peeled, deveined shrimp (size 16-20)
1 cup olive oil or vegetable oil
½ cup fresh lime juice
1 ½ teaspoons salt
2 tablespoons fresh cilantro, chopped
asian buffet
