Asian Coleslaw

Salad Dressing Ingredients:

Equal parts (e.g. 1 TBSP each) of:
  Rice vinegar or lime juice
  Mirin (sweet Japanese cooking syrup)
  Vegetable oil
  2 X Sesame oil
  Fish sauce (or Soy sauce for vegetarians)
  Light Brown or palm sugar
  Minced fresh ginger root
  ½ measure of minced garlic (optional)

Salad base (all well chilled):

1cup thinly sliced Shangai, regular Bok Choy or Choy Sum
1cup shredded Chinese or Napa style cabbage
½ red bell pepper, cored and thinly sliced
½ yellow or orange pepper, cored and thinly sliced
1 large (or 2 small carrots) peeled and julienned
1 spring onions, thinly chopped (on the bias)
½ cup chopped fresh cilantro leaves
1 cup finely chopped fully cooked chicken (omit for vegetarians)

Directions:

In a medium bowl, whisk together all the dressing ingredients and set aside.

In another bowl, mix all the salad base ingredients together. Add the dressing
1 TBSP at a time until just coated (less is better than more) and serve immediately.

Prepared on Breakfast Television (CityTV) on Jan. 29, 2007