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Indonesian Coleslaw


4 cups finely shredded cabbage
1 small sweet red pepper; cut in thin short strips
2 medium carrots; grated
4 green onions; chopped
1 cup bean sprouts
1/4 cup chopped fresh coriander (cilantro)
1/4 cup chopped peanuts

DRESSING
3 tablespoons (each) rice vinegar and hoisin sauce
2 teaspoons (each) sesame oil and minced gingerroot
1 teaspoon (each) soy sauce and granulated sugar
1 clove garlic; minced

In large bowl, toss together cabbage, red pepper, carrots, onions and bean sprouts. Dressing: In separate bowl, whisk together vinegar, hoisin sauce, sesame oil, ginger, soy sauce, sugar and garlic. Pour dressing over coleslaw. Add coriander and peanuts; toss to mix well.

Make ahead:
Through step 2, cover and refrigerate for up to 1 day.

Yield: 8 servings




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.