This salad arose out of my desire to change things up. I was always making a salad of mixed baby greens, shredded carrots, and my very special dressing. Which I can tell you everyone loves. However, I rarely ate salad. I have always proclaimed that in Jamaica as a child there was never any salad, but cooked vegetables. Then I realized that every time I order prepared Jamaican food there is always coleslaw. Jamaicans love coleslaw and so I thought why don’t I make coleslaw? I didn’t want the typical sort of mayonnaise dressing but a lighter and more Asian influenced one. Now I make only this salad and love the hint of mint and sesame, crispy shallots for extra texture, and found that I love raw cabbage. Ginger also adds that extra bite. I was even thinking that some sliced hots peppers would be a good thing, but I am not sure anyone else would agree. Next time I will have a bowl of hot peppers on the table for the adventurous. Or am I just trying to cover the flavor of the vegetables? Could be…
Preparation: 30 minutes
Serves: 6 – 8
3 cups finely shredded or sliced White Cabbage
3 cups finely shredded or sliced Purple Cabbage
3 Carrots, finely julienned
2 Chocho/Chayote, finely julienned
1 bunch Mint leaves
1 cup finely julienned Scallion
½ cup crispy fried Shallots
Dressing:
3 Tbsp. White Wine Vinegar
1 Tbsp. Honey
2 Tbsp. Sesame Oil
2 Tbsp. Vegetable Oil (Safflower is what I use)
2 Tbsp. Black Sesame Seeds
½ Tsp. freshly grated Ginger
1 small Shallot, diced
1 Tsp. Dijon Mustard
½ Lime Juice
1 Tsp. Fish Sauce
1 Tsp. Salt
The Dressing can be made ahead of time. As can the vegetables be shredded and kept separately in containers in the refrigerator. The Scallion when julienned should be placed in cold water so that they curl naturally and lose some of the sharpness. An hour before serving mix all the ingredients together except the Mint leaves and the crispy fried Shallots. Right before serving add the Mint and some of the Shallots and toss well. Sprinkle the remaining crispy Shallots on top.
