Colslow salad Vietnamese style
"Colslow", or "coleslow", is a salad of raw vegetables, the obligatory ingredient of which is white or Chinese cabbage.
Ingredients
Servings 4- 8 cherry tomatoes
- For refueling:
- 12 large shrimp
- 0.5 tsp dried ground chili
- rice or white wine vinegar - 100 ml
- 1 cup cilantro, mint and basil herbs
- 1 st. l. cane sugar
- vegetable oil - 2 tbsp.
- 0.5 red onion
- 1 cm piece of fresh ginger
- cashew nuts
- carrots - 1 pc.
- 300 g Chinese cabbage
Cooking
Step 1
1. Heat vegetable oil in a frying pan, add cashew nuts. Cook over medium heat, stirring constantly, until nuts are golden brown. Remove nuts with slotted spoon and place on paper towel to drain excess oil. 2. Wash Chinese cabbage, dry and cut into thin slices. Peel the carrots, wash and cut into strips. Peel the onion and cut into half rings. Wash the cherry tomatoes, remove the stem and cut into quarters. Place vegetables in a bowl and stir. 3. Prepare dressing. Pour vinegar into a saucepan, add sugar and ground chili. Put on fire and bring to a boil, stirring constantly to dissolve all the sugar. Remove from heat and let cool to room temperature. Salt to taste. 4. Boil shrimp, cool and peel. Wash greens, dry with paper towels and chop finely. Peel and grate the ginger on a coarse grater. Coarsely chop the cashew with a knife. Add nuts, shrimp, herbs and ginger to salad. Pour dressing over.