Chinese Coleslaw

Ingredients

3 tbsp. hoisin sauce

2 tbsp. red wine vinegar

1 tbsp. fresh lime juice

1 tbsp. toasted sesame oil

1 tsp. sugar

1 ½ oz. dried cellophane noodles

½ lemon

1 10” burdock or salsify root

2 cups packed mesclun

1 ½ cup finely shredded red cabbage

1 ½ cup finely shredded green cabbage

1 large celery, cut into 2” strips

1 carrot, cut into 2” strip

1 scallion, cut into 2” strip

2 oz. piece jicama, peeled and cut into 2 “ strip

1/3 seedless cucumber, cut into 2 “strip

¼ cup snow peas

1 tbsp. chopped cilantro

2 tbsp. thinly sliced basil

Vegetable oil for frying

Instructions

1.    In a small bowl, whisk the hoisin sauce with the vinegar, lime juice, sesame oil and sugar, stirring to dissolve the sugar.

2.    In a large sauce pan, heat 1” of vegetable oil to 350 degree. Break the noodles into 2 equal clusters. Add one cluster to the hot oil; fry until the noodles puff up and whiten, about 5 seconds. Using a slotted spoon, transfer the noodles to paper towel to drain. Repeat with the remaining cluster.

3.    Squeeze the lemon half into medium bowl of water. Peel the burdock root, cut into 2 by ¼ inch strips and soak in the lemon water for 5 minutes.

4.   Bring a medium saucepan of water to a boil. Drain the burdock. Add it to the saucepan and cook over high heat until crisp and tender. Drain and let cool.

5.    In a large bowl, toss the mesclun with the red and green cabbages, celery, carrot, scallion, jicama, cucumber, snow peas, cilantro and burdock. Add the dressing and toss to coat. Transfer the salad to a platter. Top with the fried noodles, garnish with the basil and serve.