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Cookware

Deborah says: “I know this cookware will cause some sticker shock. It IS very expensive, but it’s the ultimate in nonstick. The brand’s craftsmanship is impeccable and is only exceeded by its performance. A Swiss Diamond skillet can go into a 500° oven while ordinary nonstick is guaranteed only to 350°. Best of all, it will last forever. I can’t tell you how many nonstick skillets I threw out before I bought Swiss Diamond.”

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Hot and Sweet Asian Slaw

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Photo Ben Gebo Photography

Ben Gebo Photography

STRATEGY SESSION: As usual, my goals in this recipe are to keep fat and calories low and flavor high. To achieve the former, I make the dressing with only 1 tablespoon of oil. For the latter, I balance the heat of hot sesame oil with the sweetness of Asian pear, intensified by a tiny bit of sugar. The high glycemic index of the sugar is offset by the low GI of the vegetables, so the total glycemic load is moderated.


Composed salads have never been my thing. I’m much more of a throw-it-in-a-bowl-and-toss salad maker, and slaws are just about perfect in my opinion. While they may involve serious chopping, it’s all brawn and no brains, and you can often do the prep work in advance. I like every imaginable kind—from classic American to exotic vegetable-fruit combos, such as the one featured here.

Serving suggestions: My favorite side-kick to this slaw is Hoisin-Glazed Veal Chops, coming next to Recipe of the Week. But, until then, serve it with any grilled meat, poultry, or fish-especially dishes with complementary Asian flavors.

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Comments&Trackbacks

  • April 12 2010, 5:38 PM
    Biz

    Wow, I bet this would be really flavorful!! Thanks for sharing the recipe!
  • April 13 2010, 4:59 AM
    Elaine from Cookware Help

    My grandmother taught me how to make slaw salad and now that she is gone it is my responsibility to bring it to our family meal once in a while. Never had slaw without the mayonnaise so your rice vinegar dressing version here is really a must-try for me. Can’t wait!

    I just buzzed this at foodbuzz and now 95. Hoping this will win the competition. Good luck!
  • April 13 2010, 6:52 AM
    deana@lostpastremembered

    I really need this now… one more rich recipe to go and then I’m lightening up!!! I think I’m going roots and twigs next week! Thanks Deborah.. this is a great light combination!
  • April 13 2010, 7:20 AM
    Deborah

    Elaine,
    Thanks very much for your “buzz”. I hope you enjoy this recipe.
    Deborah
  • April 13 2010, 7:22 AM
    Deborah

    Deana,
    You sound like my husband- the great procrastinator. My response is always: “I’ll believe it when I see it.”
    :)
    Deborah
  • September 5 2010, 1:06 PM
    Melody

    Can’t wait to add this to the turkey burger recipe. Printing as I type!! Thanks so much for sharing your recipes Deb!!!
  • September 5 2010, 2:04 PM
    Deborah

    My pleasure!
    Deborah

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