Asian coleslaw

Asian coleslaw |

The inspiration is from Videojug. I always thought that ALL THAT 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 Videojug recipe, of course, to suit my preferences. Instead of white cabbage, I used Chinese cabbage (pechay baguio). I also changed the sugar-vinegar ratio in the dressing to 1:1. My potted mint had died so I had to do without it. Mint or no mint, the coleslaw turned out well. We had it with pork cooked a la teriyaki last night and dinner was great.

Serves 4 to 6.

Ingredients :

3 cups of shredded Chinese cabbage (upper half of the leaves only)
a cup of julienned carrots
2 cups of bean sprouts, rinsed and drained
a handful of sweet basil, finely sliced

For the dressing:

2 tbsps. of patis
2 tbsps. of rice wine vinegar
2 tbsps. of white sugar
1 tsp. of sesame seed oil
freshly ground pepper

Make the salad:

Place the vegetables in a large bowl.

In another bowl, mix together all the ingredients for the dressing until the sugar is dissolved.

Pour the dressing over the vegetables. Toss (by hand works best) and serve at once.

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