Chinese Recipe for Chinese Coleslaw
INGREDIENTS
- 2 cups jicama (cut into matchsticks)
- 1 cup cucumber (cut into matchsticks)
- 1 cup carrot (cut into matchsticks)
- 1/4 cup fresh mint (chopped)
- 1/4 cup cilantro (chopped)
- 1 1/2 tsp dried onion flakes (optional)
- 1 1/2 tsp dried garlic flakes (optional)
- 1 tbsp sugar (or to taste)
- 1 tbsp fish sauce
- 3 tbsp fresh lime juice
- 1 tbsp cider vinegar
There were times when I could not get access to jicama or yam beans because they were out of season so I tried using grated cabbage which works just as well.
- Make the dressing first by combining the sugar, fish sauce, fresh lime juice and cider vinegar in a bowl
- Mix well then set aside for 10 mins
- In a dry wok, toaste the onion and garlic flakes over low heat till golden
- Set aside
- In a large bowl, toss the jicama, cucumber, carrots, fresh mint and cilantro
- In in dressing and mix well
- Arrange coleslaw on a platter, sprinkle with optional garlic and onion flakes
- Serve with trilled or roaste meat
Peel off the brown skin of the jicama with a peeler before use.
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