Asian Slaw


1 tbsp. soy sauce

1 tbsp. cider vinegar

2 tsp. sesame oil

1 1/2 tsp. minced peeled fresh ginger root

1 1/2 tsp. chili paste (can be found in some grocery store ethnic food aisles or in Asian markets. It’s a great condiment to have on hand and lasts forever when refrigerated.)

1/4 cup peanut butter

1 tsp. sugar


1 tbsp. vegetable oil

2 medium carrots, scraped and washed and cut into very thin 2-inch strips

1/2 of a small head of green cabbage, cut into 1/4-inch slices

1/2 of a large cucumber, washed, seeded, and cut into thin 2-inch strips


Whisk together all dressing ingredients in a medium-sized bowl. Reserve.

For slaw, heat vegetable oil in a large skillet. Add carrots and saut é them for 2 minutes. Add cabbage and continue to saut é the mixture about 4 minutes more, or until cabbage is slightly wilted.

Transfer slaw to a serving bowl, add cucumber strips, and toss with reserved dressing. Serve alongside crab cakes.

Makes 4 servings.