Asian Coleslaw appeared first on CASA Veneracion
Thinly sliced wombok (napa cabbage a.k.a. Chinese cabbage or pechay Baguio for Filipinos), julienned carrot and raw mung bean sprouts were tossed in a dressing made with lime juice, fish sauce, sugar, sesame seed oil and freshly cracked black pepper to create this Asian coleslaw. For garnish, toasted cashew nuts and sesame seeds. The inspiration […]
Asian Coleslaw was written by Connie Veneracion and originally published in CASA Veneracion.