After I came up with this dish and eventually began telling people about it, I’m embarrassed to admit I called it “Asian Cole Slaw.”
I have visited Asia more than any other continent, so some of the richness and delicious diversity of flavors have been unveiled. To cavalierly bundle that cornucopia into one pot is short sighted at best; at worst, thin and acrid.
Living in a nation, during an era when white males are purported to be the top Mexican and Southern/Soul Food chefs, the import of authenticity, a meticulous layering of factual, historical evidence, as painstaking as the process may be, is critical and vital. The recipe is:
3 Cups Cabbage finely shredded (Red is healthiest but any color will do)
2 T Organic Green Onion
1/2 Cup Organic Cucumber (Peeled if the skin is bitter, otherwise no)
1 T Fresh Organic Basil
2 T Organic Tamari Sauce
1 T Fresh Lime Juice or Organic Rice Wine Vinegar
1 t Organic Sesame Oil
1/2 Organic Ginger Root Grated
Finely chop the green onion and julienne the cucumber. Chiffonade the basil and toss everything together. Or you may dress individual salads just prior to serving so that the slaw remains crispier. Garnish with peanuts or cashews and sesame sticks. You can also add organic celery for an even crunchier texture.