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.
Servings:
6
Prep Time:
45 mins
Total Time:
45 mins
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Ingredients
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3 tablespoonshoisin saucesee savings
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2 tablespoonsred wine vinegarsee savings
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1 tablespoonfresh lime juicesee savings
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1 tablespoontoasted sesame oilsee savings
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1 teaspoonsugarsee savings
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Vegetable oil, for fryingsee savings
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1 1/2 ouncesdried cellophane noodlessee savings
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1/2lemonsee savings
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110-inch burdock or salsify rootsee savings
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2 cupspacked mesclun, (2 ounces)see savings
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1 1/2 cupsfinely shredded red cabbagesee savings
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1 1/2 cupsfinely shredded green cabbagesee savings
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1large celery rib, cut into 2-inch julienned stripssee savings
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1small carrot, cut into 2-inch julienned stripssee savings
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1scallion, cut into 2-inch julienned stripssee savings
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1 2-ouncepiece jicama, peeled and cut into 2-inch julienned strips (1/2 cup)see savings
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1/3seedless cucumber, peeled and cut into 2-inch julienned strips (1/2 cup)see savings
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1/4 cupsnow peas, julienned lengthwisesee savings
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1 tablespoonchopped cilantrosee savings
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2 tablespoonsthinly sliced basil leavessee savings
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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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