Chinese Coleslaw

Recipe By     :Martin Yan
Serving Size  : 6     Preparation Time :0:00
Categories    : Salads/Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        === DRESSING ===
     1/3           cup  mayonnaise
  3        tablespoons  rice vinegar
  2        tablespoons  soy sauce
  1         tablespoon  sesame oil
  2          teaspoons  sugar
     1/2      teaspoon  Chinese five-spice powder
                        === SALAD ===
  5               cups  shredded Chinese (napa) cabbage
  1                cup  daikon in fine julienne
  1              small  carrot -- cut fine julienne
  1                     green onion, including top -- cut 1" slivers
  2        tablespoons  chopped cilantro (Chinese parsley)

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.

Comments:  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.

Source:
  "Everybody's Wokking" by Martin Yan, (Harlow & Ratner, 1991)"
S(Formatted for MC6):
  "10-17-2001  by  Joe Comiskey  -  jcomiskey@krypto.net"
