I started this post about three weeks ago, before my old laptop ate itself. Let's go back in time, shall we?
Yesterday we hit the first barbeque of the season after a relaxing weekend of working on the yard and hanging around the house. When you tell me, "bring whatever" I generally kick into overdrive. I brought three things to this particular shindig: Bacon Spinach Deviled Eggs, Balsamic Strawberry Rhubarb Tart, and an Asian-style slaw. I neglected to get photos of the eggs and the tart. Sorry. Trust me when I tell you that they were very pretty.
The slaw idea came from having a lot of leftover Thai Basil and bean sprouts after I made pho the other day. I shredded my cabbage by hand, but I've had a lot of practice and I have a really big, sharp knife. You could use a food processor or even buy the pre-shredded bags of slaw mix, I am not here to judge.
1 small head of cabbage, shredded
4-5 carrots, shredded
1 lb mung bean sprouts
1 c chopped Thai Basil
1/2 c sesame seeds: black ones look pretty but regular ones are just as good!
1/4 c rice vinegar
1/4 c salad oil (canola, etc.)
1/4 sesame oil
1 T grated fresh ginger
1 tsp grated or minced fresh garlic
if you prefer your dressing sweet, 1 tsp - 1T sugar
salt to taste
Simple! Good enough as just a side dish, but later this week I plan to make shredded hoisin pork sandwiches and make this slaw again to use as a topping.