Julienned Chinese cabbage, carrot and cucumber are tossed with that addictive Vietnamese mixed fish sauce that we rarely have been without since the Saigon trip. And this Asian coleslaw, with the simplest mix of vegetables there could ever be, became a salad worthy of a gourmet because of that Vietnamese sauce.
Getting nostalgic about Vietnam again, are we? A bit. But it was really a matter of craving a natural digestive aid that gave birth to this salad.
So, Alex and I were shooting a video to go with the Vietnamese Caramel Pork with Eggs and Bamboo Shoots. When she asked what vegetables we would have with the pork, I was speechless for several seconds. Cooking the pork stew was plenty of work already and we were going to add another dish for lunch?
But I understood. Alex has digestion issues and it’s only by stuffing herself with vegetables does her digestive system operate at optimum level. So, okay, I said why not Asian coleslaw? We’ll toss the vegetables with Vietnamese sauce. Not a lot of work but definitely delicious. And that made her very happy.
For the dressing
- ¼ cup fish sauce
- ¼ cup calamansi juice or lime or lemon juice
- ¼ cup white sugar
- ½ teaspoon chopped garlic
- ½ teaspoon chopped chilies
- 10 leaves Chinese cabbage (wombok) rinsed, spin dried and julienned
- ½ carrot julienned
- ½ cucumber cut into thin slices
- Make the dressing by mixing together all the ingredients until the sugar is completely dissolved.
- Place the vegetables in a large bowl.
- Drizzle four teaspoons of the dressing over the vegetables and toss well.
- Serve with more dressing on the side.