Frank's Recipes! Asian Coleslaw

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Asian Coleslaw

1/2 head Chinese (Napa) cabbage; or green cabbage; shredded
1/2 small red cabbage; shredded
4 carrots; grated
3 green onions; chopped
1/2 cup chopped fresh cilantro or parsley

DRESSING
3 tablespoons lemon juice
3 tablespoons rice vinegar
3 tablespoons honey
1 tablespoons soy sauce
1/2 teaspoon hot chili paste; optional
2 cloves garlic; minced
1 teaspoon minced fresh ginger root
1 tablespoon sesame oil

Coleslaws made with all kinds of international ingredients are becoming very common in up scale restaurants, but they are easy to make at home - inexpensive and low in fat! This salad can be prepared in advance and keeps well in the refrigerator for four days. If you prefer, you can use the cabbage and carrots raw instead of wilting them in boiling water You can also use just one type of cabbage. Place green and red cabbage and carrots In large bowl. Pour boiling water over. Drain well. Rinse with cold water and drain well again. Toss green onions and cilantro with cabbage. To make dressing, combine lemon juice, rice vinegar, honey, soy sauce, chili paste, garlic, ginger and sesame oil. Toss dressing with cabbage mixture. Taste and adjust seasonings if necessary

Country-style Coleslaw:
Omit Chinese cabbage, red cabbage and cilantro. Shred 1 green cabbage and 1 carrot. Combine with dressing made of 1/2 cup rice vinegar, 2 tablespoons granulated sugar, 1 minced clove garlic, 5 chopped green onions and salt to taste. Taste and adjust seasonings if necessary.

Yield: 6 to 8 servings