Shredded carrots (available in plastic bags in most supermarkets) are a great addition to the salad.
I used a julienne peeler to peel the carrots and zucchini, but you can grate the vegetables on the largest holes of a box grater.
What sets this slaw apart is that it includes lots of chopped fresh basil, mint and cilantro, along with coarsely chopped dry roasted peanuts.
The herbs and peanuts should be added just before serving to keep the herbs brightly colored and the peanuts crunchy.
The dressing is a simple combination of Asian ingredients. If time is short, pick up a bottle of Asian-style dressing and use it in place of the homemade. You'll need about three-quarters of a cup of dressing.
This slaw is a good accompaniment to grilled tuna steaks or other grilled seafood.
It's also wonderful served with last week's peanut-cilantro chicken or next week's Thai chicken meatball lettuce wraps.
Reach Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903, or at email@example.com.
3 cups finely shredded green or Napa cabbage
1 medium zucchini, peeled and shredded
1 cup shredded carrot
1/4 cup rice wine vinegar
1/4 cup sesame oil
1 teaspoon brown sugar
1/4 cup soy sauce
1 tablespoon Hoisin sauce
1 bunch fresh basil, stemmed and chopped
1 bunch fresh mint, leaves removed and chopped
1/2 cup fresh cilantro leaves, chopped
1 cup dry roasted peanuts, coarsely chopped
Toss the cabbage, zucchini and carrots together in a bowl. Whisk the vinegar, oil, brown sugar, soy sauce and Hoisin sauce in a bowl and toss with the vegetables. Cover and refrigerate until ready to serve.
Toss the herbs and peanuts with the slaw just before serving.
Makes 6-8 side dish servings.
COMING NEXT WEEK: Thai chicken meatball lettuce wraps are a flavorful entree or appetizer.