SPICY SLAW

I am always getting cookbooks from the library. I am addicted. I know I am not alone when I say I read cookbooks like novels. Everytime I get a book it's like a little gift. Every once in a while I find a book from the library that says, "You must own me". Such was the case with Mark Bittman's book, How to Cook Everything and Bo Friburg's book, Pastry Chef.

Just recently I borrowed Martin Yan's book, Quick and Easy. So far I like a lot of recipes. I gave one a test run the other day. I lightened it up so that I could enjoy it in volume. He puts in flavors to slaw that I would not have thought of. The result was a resounding, yum! I think his book is worth owning.

Backyard Asian Coleslaw
Martin Yan, Quick and Easy, 2004

Dressing:
2/3 cup mayonnaise (I used light)
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
1 1/2 tablespoons wasabi paste (I omitted this)
1 tablespoon chili garlic sauce

3 cups napa cabbage (I used red)
1 1/2 cups bean sprouts
1/2 cup shredded carrot
8 ears baby corn
2 green onions, thinly sliced
1/3 pound small, cooked, peeled shrimp
2 tablespoons chopped walnuts

To make the dressing, combine all the ingredients in a bowl and whisk to blend evenly. Cover and chill until serving.
In a large bowl, combine cabbage, bean sprouts, carrots, baby corn and green onions and toss to mix. Cover and chill until serving.
To serve pour the dressing over the salad and toss to coat evenly. Mound the shrimp in the center and sprinkle with nuts. Serve at once.