Silvi and I cooked a massive amount of food for our Father’s memorial. Here are the foods that I associate with Hank- Apple pancakes and fritters, espresso, greasy fried chinese meat and noodle dishes, big piles of salad bar salad, black currents, blueberries and chinotto. For the memorial, Silvi made really great Vegetable Quiche with a Potato Crust and requested some sort of fried meat and crunchy salad. I made the mustard fried chicken that I wrote about a while back and also my mum’s Asian Coleslaw. My mum used to make this coleslaw when we first moved to Hawaii. It is a very local style recipe in that it is equal parts Asian and American. Every once in a while I am overwhelmed with a craving for it.
Note added later- My mum made this salad again more recently to accompany Chicken Brined in Apple Cider, Star Anise and CInnamon and it was excellent! Now we have a photo!
MY MOTHER’S SIMPLE ASIAN COLESLAW
- Napa cabbage cut into thin strips, rinsed and drained
- a few carrots scrubbed, halved and thinly sliced
- a handful of cilantro leaves, rinsed and dried
- a handful of blanched, sliced almonds (lightly toasted or not)
- smoked turkey or chicken chopped (optional)
- about 1/8 toasted sesame oil
- about 1/8 cup rice vinegar
- about 1 tablespoon sugar
- a splash of soy sauce (I use wheat-free tamari)
- Combine the sugar and rice vinegar in large measuring cup. Allow the sugar to dissolve while you make the rest of the salad. You can whisk it to help it along.
- Combine the cabbage, carrots, cilantro, almonds and smoked meat in a large salad bowl.
- Whisk the sesame oil and soy sauce into the vinegar/ sugar mixture use it to dress the salad.