Thinly sliced wombok (napa cabbage a.k.a. Chinese cabbage or pechay Baguio for Filipinos), julienned carrot and raw mung bean sprouts were tossed in a dressing made with lime juice, fish sauce, sugar, sesame seed oil and freshly cracked black pepper to create this Asian coleslaw. For garnish, toasted cashew nuts and sesame seeds.
The inspiration is from a Videojug video that no longer exists. How do I know? I checked. I first published this Asian coleslaw recipe on February 16, 2008, I figured it deserved a reboot with better photos so it made sense to check if the Videojug link was still good. I landed on a 404 page. I searched Videojug for Asian coleslaw, there were zero results, so, I have removed the link. I still want to give credit though so the reference to Videojug stays.
I always thought that a river of olive oil was necessary to make raw vegetables edible but it seems not. As long as the combination of vegetables is right and the dressing is good, a salad can be a wonderful thing. I modified the now-gone Videojug recipe, of course, to suit my preferences. Instead of white cabbage, I used Chinese cabbage (pechay Baguio). I also changed the dressing and used lime juice instead of rice vinegar. My potted mint has died so I had to do without it. Instead, I used Thai basil. I added garnish too in the form of toasted cashew nuts and sesame seeds.
I served the Asian coleslaw as a side dish to a simplified version of Vietnamese-style caramel braised pork earlier and dinner was great. Speedy had three helpings.
For the salad
- Place the cabbage leaves, julienned carrot, mung bean sprouts, half of the cashew nuts, half of the sesame seeds and half of the Thai basil in a salad bowl.
- In a small bowl, stir together all the ingredients for the dressing until the sugar is melted.
- Drizzle half of the dressing over the vegetables. Toss lightly but thoroughly.
- Sprinkle the remaining cashew nuts, sesame seeds and Thai basil on top of the salad. Drizzle in the rest of the dressing.
- Serve at once.