Denise, from Eat Laugh Love, (evans-eatlaughlove.blogspot.com) says this picnic favorite comes from Los Angeles-based food writer, Karen Gillingham. Since Denise’s son, Connor, dislikes any kind of “coleslaw,” they simply refer to this as “Asian Salad” and he really likes it! She serves this with her Asian Trout Bundles.
1/2 cup rice vinegar
1/3 cup granulated sugar
2 shallots, minced
1 tbsp. minced fresh gingerroot
2 cloves garlic, minced
2 jalapeno peppers, seeded and minced
1/2 cup minced cilantro leaves
1 small head Napa cabbage, cored and shredded
1 cup grated carrot
In a small saucepan, heat and stir the vinegar and sugar over medium heat until the sugar dissolves. Remove from the heat and set aside to cool. Stir in the shallots, gingerroot, garlic, jalapenos and cilantro. Set aside. In a large bowl, toss the cabbage with the carrots. One hour before serving, add the dressing and toss to combine. I make it ahead of time and let it sit for an hour or so before serving. Makes 6 servings.
