Shiso Coleslaw

Recipe Ingredients

10		Shiso leaves - see * Note
6 cups	1422ml	Shredded nappa cabbage - (1/2 head)
4		Green onions - sliced
1 cup	237ml	Snow peas - halved lengthwise
2 tablespoons	30ml	Toasted sesame seeds
1/3 cup	78ml	Rice vinegar
1/4 cup	49g / 1.7oz	Sugar
1 teaspoon	5ml	Salt
1		Garlic clove - minced
1 teaspoon	5ml	Minced ginger root
1 teaspoon	5ml	Sesame oil

Recipe Instructions

* Note: Shiso leaves, sometimes used in sushi, might be called perilla in Japanese and Asian markets. Cover the leaves with plastic wrap and refrigerate for best results.

Remove the stems from the shiso leaves. Cut the leaves in half lengthwise, then cut the leaves crosswise into thin strips.

Toss the shiso leaves, shredded cabbage, sliced onions, snow peas and sesame seeds in a large bowl.

Stir together the rice vinegar, sugar, salt, garlic, ginger and sesame oil. Pour over the cabbage mixture and toss. Serve immediately.

This recipe yields 6 servings.

Each serving: 99 calories; 873 mg sodium; 0 cholesterol; 2 grams fat; 0 grams saturated fat; 18 grams carbohydrates; 2 grams protein; 3.35 grams fiber.

Source:
The Los Angeles Times, 05-29-2002

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