Warm Summer Slaw
- Total Time
I like the colorful contrast of red and green cabbage, but you can make this with a single variety as well.
reduced-fat sour cream8 tsp
Dijon Mustard2 tsp
lemon zest2 tsp
fresh lemon juice1 Tbsp
peanut oil4 tsp, or vegetable oil
garlic clove(s)1 clove(s), medium, smashed
uncooked red cabbage3 cup(s), thinly sliced
uncooked green cabbage3 cup(s), Napa, thinly sliced
table salt¾ tsp
vegetable broth1 Tbsp, or chicken broth or water
uncooked scallion(s)2 medium, thinly sliced
- In a small cup combine sour cream, mustard, lemon zest and juice.
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add garlic and stir-fry 10 seconds or until fragrant. Add cabbage, sprinkle on salt and stir-fry 1 minute or until cabbage is just limp. Swirl broth into wok, and stir-fry 1 minute or until tender crisp. Remove from heat and stir in scallions. Transfer vegetables to a serving bowl. Stir in sour cream mixture until just combined. Yields 3/4 cup per serving.