I am making California Fusion Asian pork “tacos” for dinner. I thought it would be nice to have a cool tart slaw to cut the heavy meaty flavor of the filling. Sort of an Asian “taco” with leafy tortilla, filling, and slightly sour Asian “salsa.”
Note: While I am making this as a topping for my Asian “tacos” It would make a decent salad all by itself.
For this slaw, I wanted to use only the heavily ribbed bottom part of the Napa cabbage. This was so the pieces of shredded cabbage would be about the same size and shape as the Mung bean sprouts. This, of course, left me with a lot of the fluffy cabbage leaf tops and nowhere to put them. I decided to simply chop them up finely and add them to the meat filling—there are never enough vegetables for Jan.
Karl’s Mung Bean and Cabbage Slaw
1 cup fresh bean sprouts
1 cup Napa cabbage (bottom parts of the leaves with the thick ribs), finely shredded
Pinch Kosher salt
1 Tbs. peanut oil
1 ½ tsp. rice vinegar
1 tsp. water
½ tsp. dark sesame oil
½ tsp. black vinegar
½ tsp. Chinese mustard powder
Pinch white pepper
½ cup fresh cilantro, coarsely chopped
1 tsp. black sesame seeds
1. Rinse and drain the bean sprouts.
Tip: Check carefully, if the spouts are not absolutely fresh they tend to rot at the tips.
2. Slice the cabbage leaves across the ribs into ⅛ inch shreds.
3. Put the sprouts and cabbage into a bowl and toss them with the salt.
4. Let the vegetables sweat for 20 minutes.
Tip: Toss the vegetables every five minutes to redistribute the salt solution as it forms.
5. As the vegetables are sweating mix the oils, vinegars, pepper, and sugar in a small bowl or jar.
6. Drain off any excess liquid from the vegetables and pour the dressing over them.
7. Toss to coat and let the slaw marinate for 1-2 hours.
Tip: Toss occasionally to redistribute the dressing.
8. Toss a final time and drain off any excess liquid.
9. Add the cilantro and most of the sesame seed and toss to mix everything together.
10. Transfer the slaw to a serving bowl and garnish with the remaining sesame seeds.