Farm to Table Asian Secrets by Patricia Tanumihardja

Author:Patricia Tanumihardja
Language: eng
Format: epub
Publisher: Tuttle Publishing

Hand-Tossed Cabbage and Tomato Salad

Several years ago, my friend Manda Mangral's mom, Alvina, made a Burmese salad to pair with her flavorful curries when I visited. Alvina's salad lingered in my taste memory, and I came up with my own version using miso Instead of dried shrimp for a punch of umami. A cornucopia of flavors and textures, this salad has more flair than coleslaw and will make a delightful change for your next barbecue. You can also use green tomatoes.

PREP TIME: 10 MINUTES

MAKES: 4 SERVINGS

2 tablespoons lime juice

1 teaspoon garlic oil (left over from frying garlic, page 25)

1 teaspoon Vegan "Fish" Sauce (page 35) or soy sauce

1 teaspoon white miso

1 teaspoon sesame oil

1 cup (100 g) finely shredded cabbage

3 medium tomatoes, cut into wedges

¼ cup (30 g) sweet onion, cut into thin crescents, soaked in water for 30 minutes to tame its bite

1 tablespoon Microwaved Crispy Garlic Bits (page 25), plus more for garnish

1 tablespoon Fried Shallots (page 26), plus more for garnish

2 tablespoons crushed roasted peanuts, plus more for garnish

1 tablespoon chopped coriander leaves (cilantro), for garnish

Whisk together the lime juice, garlic oil, Vegan "Fish" Sauce, miso and sesame oil vigorously in a large salad bowl. Add the cabbage, tomatoes and onion. Toss gently, preferably with your hands, but tongs or chopsticks work, too. Taste and adjust seasonings as needed. Sprinkle with the Microwaved Crispy Garlic Bits, Fried Shallots and peanuts; toss again with or without abandon. Garnish with more Microwaved Crispy Garlic Bits, Fried Shallots, peanuts and coriander leaves.

Tips For convenience, you can buy a package of pre-shredded coleslaw cabbage from the grocery store

• You may also replace the garlic oil with vegetable oil or more sesame oil.

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