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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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The TORONTO STAR'S Marion Kane comes up with another good one tweaked from Chef Ming Tsai's repertoire. She suggests it as a main course salad topped with strips of grilled or roasted chicken or steak that has been basted with teriyaki, hoisin, oyster or soy sauce. I enjoyed it on its own. Ingredients:
6 cups napa cabbage, shredded (1 cabbage) |
3 carrots, peeled and coarsely shredded |
1 1/2 cups bean sprouts |
4 green onions, thinly sliced |
1/2 cup fresh coriander leaves, coarsely chopped |
3 tablespoons asian fish sauce |
3 tablespoons rice wine vinegar |
2 tablespoons sesame oil |
2 tablespoons vegetable oil |
2 tablespoons sesame seeds, toasted (optional) |
Directions:
1. In a large bowl, combine the salad ingredients.
2. In a small bowl, whisk together dressing ingredients until blended.
3. (If using the optional sesame seeds, cook them for about 5 minutes in a small, dry skillet over medium heat, shaking, until they are brown and fragrant.) Pour dressing over salad and toss to combine.
4. Sprinkle with sesame seeds, if using.
5. Makes about 6 servings.
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