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Now introducing our chef's recipe for the famous Asian Slaw at Ruby Foo’s in Times Square for Summer 2012.
We love it as the perfect accompaniment cool down to just about any dish on our menu hot or spicy. Same rules apply for your meals at home. Tweet us your favorite pairings @rubyfoostimessq. Photos always encouraged!
Ruby Foo's Asian Slaw
2 oz watermelon radish, julienne
1 oz napa cabbage, julienne
1 oz jicama, grated
1 oz pea sprouts
1 tokyo scallion
6 rainer cherries
2 oz yuzu
1 oz soy sauce
1 tbsp palm sugar
Slaw: Mix all vegetables together.
Dressing: Cut and remove pits from cherries. Combine all ingredients, adding the herbs last. Mix. Pour dressing over veggies, mix and chill.