Far-East Far-Out Coleslaw

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Far-East Far-Out Coleslaw

 

Salad;

1/2 head of green cabbage, shredded

1/2 a bunch of green onions, chopped

1/2 a bunch of cilantro, chopped

2 medium carrots, grated

 

Dressing;

1/4 cup sliced, pickled ginger, julienned

1/4 cup salted black beans

1/4 cup vegetable oil

1 tbsp. toasted sesame oil

1/2 cup rice vinegar

1/4 cup sugar or Mirin

1 tbsp. ground chili paste or hot sauce

 

For Garnish;

juice of one lemon

toasted sesame seeds

 

In a large bowl, toss together all the salad ingredients. In a small sieve,

rinse the black beans in cold water, then finely chop. Put the beans in a small

bowl and mix in the rest of the dressing ingredients. Pour over the salad and

mix well. Refrigerate for about an hour before serving. Just before serving,

stir in the lemon juice and sprinkle in the sesame seeds. This keeps in the

fridge for several days, and you can even add fresh cabbage to it if you have

sufficient dressing left in the bottom of the bowl. Serves 4.

 

 

 

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