This is a variant of an old standby around here, and is similar to what you get when you order Chinese Chicken salad. The dressing is good for many things-try it on sliced cucumbers. You can add things to this slaw to fancy it up easily; try chopped dates and peanuts, or raisins or green onions.
INGREDIENTS:
½ head napa cabbage split lengthwise (enough to yield 4 cups) finely sliced crosswise 3-4 medium carrots (enough to yield 2 cups), peeled and grated on the large hole of a box grater, or run through the medium comb of a Japanese mandolin*
Dressing:
4 tablespoons unseasoned rice vinegar 2 tablespoons sugar A pinch of white pepper 1 teaspoon toasted sesame oil 12 tablespoons neutral flavored oil such as grapeseed or canola
Dressing Method:
In a large bowl, whisk the first 3 ingredients until the sugar goes into suspension (disappears).
Whisk in the sesame oil.
In a steady stream, whisk in the grapeseed oil to form an emulsification.
METHOD:
In a large bowl, toss the cabbage and carrots to mix well.
Add dressing a few spoonsful at a time, tossing to coat the ingredients. When you have enough dressing to coat the ingredients well, the salad is ready. If you are adding other items to the salad, this is the time to do so.
If you are not serving the salad right away, avoid adding things like peanuts, sprouts, or dates so the do not become “waterlogged” or wilt.
When serving from the refrigerator, drain the slaw a little as the cabbage tends to “water out” as we say in the kitchen-meaning it gives off some liquid-and you do not want to serve soupy slaw.
SERVES: 4 (at least)
Source: Chef Andrew E Cohen
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