Monday, May 19, 2008

Asian Cole Slaw

½ small green, red, or Napa cabbage
3 medium carrots
1 red pepper
3 scallions
¼ cup mint
¼ cup basil
3 tablespoons olive oil
3 tablespoons rice wine vinegar
1 teaspoon Miran
1 tablespoon soy sauce

Quarter cabbage and remove core. Thinly slice two of the quarters widthwise. Peel carrots and cut thin slices on the bias. Cut the carrot slices again lengthwise to form matchsticks. Cut the red pepper into matchsticks. Thinly slice the scallion on the bias into ovals. Chop herbs.

Toss all of the veggies with olive oil, vinegar, Moran, and soy sauce. Add pepper. Taste and season with additional soy sauce and pepper if necessary.

Cole slaw can be made a day ahead.

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