I am a huge fan of Kim Son, a Vietnamese-Chinese restaurant in Houston. When they opened a smaller Kim Son Cafe near Rice University, it became one of my favorite quick-and-fresh lunch places. This Asian Slaw reminds me a bit of the salad base in Kim Son’s Lemongrass Chicken Vermicelli Bowl. No one can beat Kim Son’s V-Bowl dressing, but this one from Nagi is pretty good.

Makes 16 cups – great to make for company or prepare on a Sunday and use throughout the week for lunches. Change it up from day to day with the optional toppings, including leftovers from other meals.

Dressing:

• 2 garlic cloves, minced
• 3 Tablespoons rice vinegar
• 3 Tablespoons soy sauce
• 2 teaspoons fish sauce
• 3-4 Tablespoons lime juice (Nagi uses 2 Tablespoons)
• 3 Tablespoons peanut oil (can substitute olive oil in a pinch but the taste is not the same)
• 1 Tablespoon white sugar
• 1-2 dashes red pepper flakes (Nagi uses 1/2 teaspoon birds-eye chili)

Salad:

• 14 oz. package coleslaw (not the kind with dressing); about 6 Cups
• 1 Cup shredded carrots
• 4 Cups shredded purple cabbage
• 1 Cup Julienned red bell pepper strips
• 2 Cups Julienned English cucumber strips (I leave the skin on)
• 1/4 – 1/3 Cup chopped green onion tops
• 1/4 – 1/3 Cup loosely packed Thai basil leaves, measure then slice into thin strips
• 1/2 cup cilantro leaves, coarsely chopped

Toss the salad ingredients in a large container with a tight lid. Blend the dressing in a food processor and pour over the salad. Toss again. Store in the refrigerator until ready to eat.

8 servings (2 Cups each)

Optional toppings:

• Coarsely chopped mint leaves
• Coarsely chopped dry-roasted peanuts
• Asian fried shallots (NOT the same as French’s crispy onions)
• Shredded rotisserie chicken
• Pulled pork
• Smoked and chopped brisket
• Leftover fried chicken strips or nuggets