This slaw is fast to make, and very versatile as a base for almost any grilled meat or fish. Also, this dish is easily customized by adding any number of your favorite Asian ingredients. Try and find the daikon sprouts I used, as they will add a unique and peppery touch. Make sure you watch the Salmon Mango Bango recipe that we used to top this slaw. It is a really nice combo!The Japanese vegetable slicer I used on the carrots is a great gadget to have around. You’ll see me use it for many things. They are relatively inexpensive and last a very long time. I prefer them over the way-to-expensive French metal versions.
5 comments:
This sounds lovely. Would it be best if it is served immediately or refrigerated for about 1 hr?
Right away!
Did you post the ingredients? or its just me not being able to find it?
I know there is not much ingredients, but it'd still be great to have them.
Master, what's the name of that last green ingredient you put after the dressing (in a white bowl)? I'm from Brazil and I coundn't understand the name... Thanks and congratulations for your great work!
It's Cilantro
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