This is a wonderful and fragrant dish that is versatile and low on fat. It can be served as a hot fillet of fish with the cold slaw to compliment, or you can flake a generous portion of fish into the slaw and serve the whole dish cold as something of a salad. The original dish was created by Chef Frain Salazar, Chef of the Sheraton Hotel in Irving, Texas. This dish is a variation of his modified to my liking. I hope that you will enjoy it as much as I do.
Recipe for Oriental Slaw
1 pound green cabbage
1/2 pound napa cabbage
2 ounces shredded carrot
1 tsp sesame seeds
1 1/2 Tbsp sugar
2 1/2 Tbsp soy sauce
1 1/2 ounces chopped celery
2 Tbsp chopped red bell pepper
Dressing for Oriental Slaw
2 ounces rice vinegar
3 Tbsp Sesame oil
1 1/2 Tbsp Srirachia
2 1/2 Tbsp sweet & sour sauce
2 1/2 tsp soy sauce
1 1/2 Tbsp red wine vinegar
1 tsp toasted sesame seeds
awesome dish
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