Don't ask me why, but I was drawn to the tofu at Russo's, which led me down the path to scallions, ginger, and napa cabbage, all the ingredients to an Asian slaw. It's not as sweet as Uncle Pete's, but tasty and lighter in texture and calories. It was super easy to throw together and will serve a lot of people.
asian slaw with peanuts Bon Appétit | August 1997
For a picnic, transport this colorful side dish next to a cold pack in an airtight container.
Makes 4 servings.
1/4 cup rice vinegar
2 tablespoons oriental sesame oil
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons soy sauce
6 cups thinly sliced Napa cabbage
6 green onions, very thinly sliced
6 ounces snow peas, stringed, thinly sliced lengthwise
1 large red bell pepper, thinly sliced
1/2 cup roasted peanuts
Mix cabbage and remaining ingredients in large bowl. Toss with enough dressing to coat. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)