Welcome to CSA Jeopardy! The answer-and-question game where you choose a prize value from one category and Alex Trebek gives you an answer.  You know, the one where your response has to come in the form of a question?

Yeah, you know it. And you’re totally gonna play.

Or should I say “What is, You’re Totally Gonna Play?”

Today we’re playing the CSA version because that’s where some of the ingredients in this recipe for Asian Coleslaw came from.  And because CSA seems to be my favorite overused acronym lately.

Enough with the chit chat, let’s get started.

I’ll take Produce I’ve Never Used Before for $200, Alex.

Alex Treveggie: For $200, Cabbage that is known by three names.

Mama’s Weeds: “What is Chinese Cabbage?”

AT: That’s correct!  “What is Nappa cabbage?” or “What is Napa cabbage?” would have been accepted too.

MW: OK… now I’ll take Unexpected Blog Post Inspiration at CSA Pick Up for $600.

AT: The answer is: I make Asian Coleslaw.

MW: Ummmmm, I think my exact words were: “So what do you do with Chinese cabbage, anyway?”

AT: Correct again!

MW: Boy I’m really on a roll here.  I’m gonna stop for a second now to explain some stuff.

AT: Please do.  I think you’ve got a lot of explaining to do actually.

If you’re looking for a different kind of coleslaw this summer, Asian Coleslaw is it. If you’re not a fan of mayo or want vegan coleslaw, Asian Coleslaw is the place to be. If you’re just looking for something to do with your Napa Auto Parts cabbage, Asian coleslaw will fix a flat tire for you on a dirt road in the dark while being pelted with rain and hail.

Yes, Asian coleslaw is that awesome.

I shredded my $200 prize with the slicer attachment of my food processor, but by all means – if you’re just looking to make coleslaw, save yourself a step here and go get the bagged stuff.

Lots of flexibility with the other vegetables as well. I used green onions, red onion and shredded carrots – consider using celery or bell pepper too.  I was totally sick of prepping vegetables by the time we got to this stage of the food photography game, so what you see is what we got.

MW: Now I’ll take Key Ingredients for $400, Alex.

AT: The essential items that make Asian coleslaw taste different from your average, ordinary cabbage salad.

MW: “What are sesame oil, rice vinegar and ginger?”

AT: And that brings your grand total up to $1,200, MW!

MW:  I am totally quitting my day job to play CSA Jeopardy.

AT:  You don’t have a day job.

MW: Oh, right.

Asian Coleslaw Dressing

1/4 c Braggs amino acids (or soy sauce)
1/4 c rice vinegar
1/4 c lemon juice (or the amount from one lemon)
1/4 c sesame oil
1 – 2 inches of ginger, grated (I slice off the skin of the ginger and then rub the now naked root back and forth over the nubs of my little flounder there… as obscene as all that probably sounds.)

Combine dressing ingredients in a separate bowl, pour over prepped vegetables.  I suggest using a large spoon to stir this together to help coat vegetables evenly.

If you are looking to make a smaller batch, definitely reduce the amount of each of the above liquids proportionately.  The salt from the Braggs (or soy sauce) makes the cabbage and other vegetables release their water – so a little goes a long way.  We had leftovers for a couple days and there was excess water that had to be drained off before serving each time, but like most coleslaw – it got even better with each passing day.

MW: How ’bout Things Shaped Like Teardrops for $400.

AT: The optional ingredient that makes this salad even more fun and exciting.

MW: “What are sesame seeds?”

AT: Bingo!

MW: Bingo?  I thought we were playing Jeopardy.

AT: Shut up, MW.

MW: Sheesh Alex, this game is going downhill fast.  Now I’ll take State the Obvious for $1000.

AT: Eat it.

MW: “What do you do with this coleslaw now?”

AT: That’s right!  Congratulations!  You win!

MW: I think you liked telling me to “Eat It”, Alex.

AT: Yeah.  Maybe a little.

Linked to Fight Back Friday at Food Renegade