Spicy Rainbow Slaw - Taste With The Eyes

A Spicy Kaleidoscopic Slaw

Napa Cabbage, Purple Cabbage, Korean Pear, French Breakfast Radish
Pink Carrot, White Carrot, Orange Carrot, Purple Carrot
Red Fresno Chile, Serrano Chile, Cilantro, Scallion
Sesame Oil & Rice Wine Vinegar Dressing

A sharp knife and vegetable peeler are all it takes to make this kaleidoscopic summer slaw. As a twist on the ubiquitous Asian Slaw – Korean pear, French breakfast radish, serrano chile, and red Fresno chile are added for additional sweet, spicy, and crunchy notes. The result is a truly irresistible wild salad pleasing to the eye and palate. Add bay shrimp and peanuts to take this slaw from a side dish to a meal.

Spicy Rainbow Slaw Recipe

Sesame Oil & Rice Wine Vinegar Dressing

1/4 c. sesame oil
1/4 c. rice wine vinegar (not seasoned)
2 t. sugar
salt and pepper to taste

Combine ingredients for the dressing then mix well before pouring over the slaw mixture.

Rainbow Slaw

napa cabbage
purple cabbage
korean pear
french breakfast radish
rainbow carrots
serrano chile, thinly sliced
red fresno chile, thinly sliced
cilantro leaves
scallion, sliced

Use a sharp knife to slice cabbages into thin ribbons. Use a vegetable peeler to slice carrots into ribbons as well. Use a vegetable peeler to slice the pear into strips, toss with a bit of lemon juice to keep from turning brown. Toss all ingredients in a large bowl then arrange on a platter. Pour dressing just before serving.

Spicy Rainbow Slaw with Shrimp and Peanuts

Toss bay shrimp with a drizzle of sesame oil and rice wine vinegar. Season with salt and pepper.

Mound the shrimp on top of the slaw, sprinkle with chopped peanuts, garnish with cilantro.

A Tip about Bay Shrimp

I was never really a fan of the soggy defrosted bay shrimp displayed in the seafood department at the supermarket. Until one day I when needed a lot of shrimp for a party. The fish guy at Whole Foods said I could purchase the whole bag, frozen, and defrost as needed, just like they do at the market. The wild-caught Oregon Bay Shrimp certified by the Marine Stewardship Council is $20 for a 2 lb. bag. The little sweet shrimp are so much better defrosted to order, and they make a nice addition to many dishes, including salads and soups (like this recent chilled soup).

Food Network

featuring

Cole Slaw!

Summer Soiree is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite summer dishes. Be sure to check out the Pinterest Board with over 185,000 followers called Let’s Pull Up A Chair!

And if this Spicy Rainbow Slaw got you in the mood for all things crisp and colorful – you might enjoy taking a peek at other cole slaw recipes from some fabulous bloggers below…