Spring is in full swing and my garden is producing lots of chard, spring onions, Portuguese and Savoy cabbages and cilantro. I’m going to make my favorite coleslaw, Asian style, using these great greens and herbs and take it to my daughter’s house for the whole family to enjoy. I hope you give it a try and enjoy it, too!
Asian Shredded Salad
This variation on coleslaw combines many of the flavors of Southeast Asia and makes a great pot luck dish. I make the salad a few hours before serving it so the flavors blend. (When I’m in a hurry, I use 1 3/4s of a cup of a commercial coleslaw dressing and add the called for grated ginger and hot sauce to it before pouring it over the greens. )
Dressing:
1 1/2 cups mayonnaise
1 1/2 tablespoons minced fresh ginger
1/3 cup rice vinegar
2 tablespoon lemon juice
1 tablespoon sesame oil
1/3 teaspoon salt
1/3 teaspoon hot pepper sauce to taste
Mix the ingredients well in a small bowl and refrigerate them until they are needed.
Salad:
12 to 16 cups thinly sliced cabbage (1 large cabbage - 2 to 2 1/2 pounds)
5 to 6 cups thinly sliced Swiss chard
2 to 2 1/2 cups chopped cilantro (1 medium bunch)
2 cups chopped green onions or scallions including the green tops (1 small bunch)
1/2 cup crystallized ginger, minced
1 cup dry roasted peanuts or cashews
Wash the greens well, chop, and place them in a salad spinner to remove extra moisture. In a large salad bowl combine all the ingredients and add the crystallized ginger. Pour most of the dressing over the greens and toss. Add the rest of the dressing if needed. Sprinkle the nuts over the salad.
Serves 6 to 8
by Rosalind Creasy