Asian fusion cuisine is a blend of Asian and Western cooking styles that creates a new and exotic dish. This Asian Fusion Slaw is a unique combination of everyday ingredients dressed in a smoky, spicy vinaigrette that delights your palate.
The magic of this slaw is in the Chili Vinaigrette, specifically the Szechuan Chili Sauce. I searched high and low for the Dynasty brand that provides just the right smoky, spicy flavor. I dragged my editor, Susan Williams, through a number of popular grocery stores as well as Asian specialty stores until I finally found it — believe it or not — at Walmart. Although the recipe needs only two tablespoons, it is a key ingredient and this slaw is nothing without it. Take the time, make the trip. It’s well worth the effort.
This recipe makes a considerable amount, so feel free to cut it in half if you choose. Cover the assembled slaw, and it will stay fresh in the refrigerator for a few days. Prepare and store the Chili Vinaigrette in a separate container, and dress the slaw immediately before serving.
Asian Fusion Slaw
1 12-16 oz. can black beans – rinsed and drained
1 8 oz. can sweet corn – drained
6 green onions – chopped
1/4 cup cilantro – chopped
1 zucchini – julienne cut
1 red bell pepper – julienne cut
1 head green cabbage – shredded
1/2 head red cabbage – shredded
2 carrots – grated or matchstick cut
1/3 cup each: shelled pumpkin & sunflower seeds
2 tablespoons cumin seeds
Combine all ingredients in an extra-large bowl.
1 cup olive oil
1/2 cup red wine vinegar
3 tbsp. balsamic vinegar
1/4 cup sugar
2 tablespoons Dynasty brand Szechuan Chili Sauce, a few cumin seeds, and a couple shakes of basil and black pepper
Combine all dressing ingredients in a shaker container.
Shake dressing well, allow to blend and chill in the refrigerator at least two hours or overnight.
Toss salad with vinaigrette just before serving.
Sit back, enjoy, and bask in the glow of compliments.
Make it a meal with added protein:
* Add 1/2 sliced grilled or broiled chicken breast per serving.
* Add 1/2 cup cooked brown rice per serving.