Karens Sui Choy Slaw Recipes

Steps:

• Grate 5 to 6 carrots into a large salad bowl. Slice sui choy, and add to bowl. Toss carrots and sui choy with sui choy slaw dressing, and add salt and pepper to taste. Lay slaw over a bed of snow-pea shoots and tatsoi or mesclun greens.

Steps:

• Rinse bean sprouts in cold water and discard any bad sprouts.
• Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
• Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
• Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

Steps:

• In a small bowl, mix together orange juice, vinegar, sugar, mustard, and vegetable oil. Add salt and pepper to taste, and serve tossed with sui choy slaw.

Steps:

• In a bowl, whisk together the mayo, buttermilk, sugar, white vinegar, lemon juice, shallots, 1 teaspoon salt and 1/2 teaspoon pepper.
• In 2 batches, add the cabbage to a food processor with the blade attachment. Pulse about 10 times until finely chopped. Pour into the bowl with the dressing, then repeat with the second batch of cabbage. Mix in the carrots and season with additional salt and pepper if needed. Refrigerate for at least 2 hours and up to overnight.

Steps:

• Before you open ramen noodle package, give it a few good whacks with something heavy to break the noodles into pieces.
• Open the package and take out the seasoning package.
• Mix together Dressing ingredients in a small bowl, and set aside.
• Rinse and dry suey choy and chop into bite sized pieces.
• Put into large salad bowl.
• Rinse and dry bean sprouts and green onion.
• Add to bowl with suey choy.
• Add broken up ramen noodles to large salad bowl, and add any optional bits (sunflowers, nuts, etc).
• Add dressing and toss together.
• It tastes and looks best when eaten right away, but it is still edible after being in the refrigerator a day.

Steps:

• Combine first 7 ingredients in large bowl. Whisk vinegar, sesame oil, vegetable oil, and chiles in medium bowl. Season dressing to taste with salt and pepper. DO AHEAD: Vegetables and dressing can be made 6 hours ahead. Cover separately and chill.
• Drizzle dressing over salad and toss to coat evenly. Season salad to taste with salt and pepper and serve.
• More info:
• Savoy cabbage is a mild-flavored cabbage with green, crinkly leaves. The veggie gets its name from the Savoy region in the western Alps, where the cabbage may have originated.
• Ingredient tip:
• Daikon ("large root" in Japanese) radishes look like giant white carrots. They have a mild radish flavor and are available at some supermarkets and at Asian markets.

Steps:

• In a large bowl, toss the bok choy, onion, daikon, radishes, basil and mint. Set aside.
• In a blender, combine the lime juice, mustard and fish sauce and blend on high. While the motor is running, slowly drizzle in the oil until it is fully incorporated. Pour the mixture from the blender over the cabbage mixture and toss to coat. Season with salt and pepper. Refrigerate for 30 minutes.
• Remove the slaw from the refrigerator and drain excess liquid. Serve with roast lamb or beef.