Chinese Coleslaw
Chinese Coleslaw is adapted from the Omnivore’s Cookbook. It’s a good side dish with Chinese and Thai mains which contain similar ingredients like Chinkiang vinegar, cilantro and sesame oil. It contains very little salt so it doesn’t cure over time like most cole slaws; thus you can serve it as soon as you make it. Serves 8.
Ingredients:
4 c (half a medium head) cabbage, or a mix of green and red cabbage, grated
1 medium carrot, grated
2 green onions, sliced in half lengthwise then coarsely chopped including some of the green
2 T cilantro leaves, coarsely chopped
1 T neutral oil
2 T Chinkiang vinegar
1 T soy sauce
1 T honey
2 t sesame oil
2 t fish sauce
2 cloves garlic, minced
¼ t Kosher salt
1/3 c roasted peanuts, coarsely chopped.
Method: mix wet ingredients in a bowl with garlic and salt until well combined. Add cabbage, carrot, green onions and cilantro and toss. Garnish with chopped peanuts and serve immediately as a side dish. Chinese coleslaw keeps well for a day or two.
