Chinese Coleslaw
Recipe from Food & Wine

The ingenious topping of quick-fried cellophane noodles makes this eye-catching slaw irresistibly crunchy. Wendy Leon likes to serve it alongside Peking duck; tossing it with shrimp or tofu would make for an even healthier main course.


Chinese Coleslaw
Tina Rupp

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Servings: 6
Prep Time: 45 mins
Total Time: 45 mins
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Ingredients
  • 3   tablespoons 
    hoisin sauce
  • 2   tablespoons 
    red wine vinegar
  • 1   tablespoon 
    fresh lime juice
  • 1   tablespoon 
    toasted sesame oil
  • 1   teaspoon 
    sugar
  •  
    Vegetable oil, for frying
  • 1 1/2  ounces 
    dried cellophane noodles
  • 1/2  
    lemon
  • 1  10  inch 
    burdock or salsify root
  • 2   cups 
    packed mesclun, (2 ounces)
  • 1 1/2  cups 
    finely shredded red cabbage
  • 1 1/2  cups 
    finely shredded green cabbage
  • 1   
    large celery rib, cut into 2-inch julienned strips
  • 1   
    small carrot, cut into 2-inch julienned strips
  • 1   
    scallion, cut into 2-inch julienned strips
  • 1  2  ounce piece 
    jicama, peeled and cut into 2-inch julienned strips (1/2 cup)
  • 1/3  
    seedless cucumber, peeled and cut into 2-inch julienned strips (1/2 cup)
  • 1/4  cup 
    snow peas, julienned lengthwise
  • 1   tablespoon 
    chopped cilantro
  • 2   tablespoons 
    thinly sliced basil leaves
Directions
1.
In a small bowl, whisk the hoisin sauce with the vinegar, lime juice, sesame oil, and sugar, stirring to dissolve the sugar.
2.
In a large saucepan, heat 1 inch of vegetable oil to 350 degrees. Break the noodles into 2 equal clusters. Add one cluster to the hot oil; fry until the noodles puff up and whiten, about 5 seconds. Using a slotted spoon, transfer the noodles to paper towels to drain. Repeat with the remaining cluster.
3.
Squeeze the lemon half into a medium bowl of water. Peel the burdock root, cut it into 2-by-1/4-inch strips and soak in the lemon water for 5 minutes.
4.
Bring a medium saucepan of water to a boil. Drain the burdock. Add it to the saucepan and cook over high heat until crisp-tender, about 3 minutes. Drain and let cool.
5.
In a large bowl, toss the mesclun with the red and green cabbages, celery, carrot, scallion, jicama, cucumber, snow peas, cilantro, and burdock. Add the dressing and toss to coat. Transfer the salad to a platter. Top with the fried noodles, garnish with the basil and serve right away.
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