Chinese Coleslaw

I'll tell you a secret: I don't always use my cleaver for cutting. To make long, skinny shreds of daikon and carrot, it's faster to use the julienne disc of a food processor. You can also make fast work of this style of cutting with the French shredding and slicing tool called a "mandoline" or the fine blade of a Japanese grater.

Courses: Salads
Serves: 6 people

Recipe Ingredients

		Dressing
1/3 cup	78ml	Mayonnaise
3 tablespoons	45ml	Rice vinegar
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Sesame oil
2 teaspoons	10ml	Sugar
1/2 teaspoon	2.5ml	Chinese five-spice powder
		Salad
5 cups	1185ml	Shredded Chinese (napa) cabbage
1 cup	237ml	Daikon in fine julienne
1 cup	110g / 3.9oz	Carrot - cut fine julienne (small)
1		Green onion, including top - cut 1" slivers
2 tablespoons	30ml	Chopped cilantro (Chinese parsley)

Recipe Instructions

Combine the dressing ingredients in a small bowl and whisk until evenly blended. Combine the salad ingredients in a large bowl. Just before serving, pour the dressing over the salad and toss until evenly coated.

This recipe yields 6 servings,

Tip: If you prefer a less nippy flavor, use jicama or sliced water chestnuts in place of the daikon. To build this salad into a main dish, toss in a generous handful of small cooked shrimp.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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