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This salad can be made anytime of the year, but it is really great made with in season veggies. A mildly spicy coleslaw that is excellent for a barbecue. Leftovers (if there are any!) keep in the fridge for 2 days. My brother, who hates anything fishy, read fish sauce, surprised himself by liking this a lot. He even copied the recipe to take home. So, there you are!
Makes 4 Servings
4 cups cabbage, very thinly sliced
1 cup carrots, grated
2 green onions, finely sliced
½ each red & green bell peppers, thinly sliced
Garnish:
2 Tbsp. black or white sesame seeds, or finely chopped peanuts
Toss together ingredients in a large bowl. Toss together with dressing and garnish with sesame seeds.
Dressing
1 Tbsp. fresh lime juice
½ cup unseasoned rice vinegar
¼ cup cilantro, chopped
2 cloves garlic, minced
½ tsp. sambal oelek , adding more if you like it spicer
1 tsp. sugar
2 Tbsp. fish sauce
2 Tbsp. canola oil
1 tsp. sesame oil
Combine dressing ingredients in a jar and shake to combine.
**Sesame seeds keep quite well for a couple of months stored in the freezer. Sesame oil should always be stored in the fridge.
