Crisp, refreshing salads are a staple of my summertime menus. Coleslaw is a particular favourite, especially when made with a vinaigrette rather than a temperature-sensitive mayonnaise based dressing. I’ve long been a fan of a simple lemon-garlic-olive oil-oregano combination but recently got to thinking about how awesome an Asian-style vinaigrette would taste when paired with classic shredded cabbage and carrots. The result – this recipe – is stupendous, in my humble opinion. It takes coleslaw from tasty to terrific and would go well with any grilled meats or fish. You can serve it up in a big salad bowl or, for a prettier presentation, look for little vessels that you can pre-fill with the prepared coleslaw.
- 1 tablespoon (15 mL) rice vinegar
- 1 tablespoon (15 mL) white sugar
- 2 cloves garlic, finely minced
- 1 shallot, finely minced
- 1/2 – 1 teaspoon (2.5 – 5 mL) sriracha (hot sauce), to taste
- 3 tablespoons (45 mL) freshly squeezed lime juice
- 2 tablespoons (45 mL) fish sauce
- 3 tablespoons (45 mL) canola or vegetable oil
- few grinds black pepper
- 4 cups (1 litre) shredded cabbage
- 2 medium carrots, shredded
- 1/3 cup (90 mL) fresh mint, chopped
- small sprigs fresh mint, for garnish
- Combine sugar and vinegar in a glass jar with a tight fitting lid. Shake until sugar is dissolved.
- Add garlic, shallot, sriracha, lime juice, fish sauce, oil and pepper. Cover and shake well to combine.
- Put cabbage, carrots and mint in a large bowl and toss gently to combine.
- Drizzle dressing over vegetables and toss gently so vegetables are evenly coated.
- Taste and adjust seasonings (salt, pepper, pinch sugar) to suit your preference.
- Garnish with mint sprigs and serve (or refrigerate, covered, until serving time).
Makes 8 – 10 servings.