Baby Pak Choy, Cabbage, and Basil Slaw

It is summertime and time to make slaw. Slaw is a cool, crunchy, and refreshing salad that cries summer! Baby pak choy and basil are bursting in my garden right now and inspired this delicious on the fly slaw. Pak choy is earthy, crunchy, and has a super unique and fresh flavor. I paired it with green cabbage, basil, and other crunchy veggies that complement the three headliners (pak choy, cabbage, and basil). The final product is a slaw that can’t be beat.

This salad is perfect with anything barbequed and will serve four. To make this crunchy slaw grab the following from your garden and fridge.

• 3 baby pak choy cut in half and sliced thin

• 1/2 a small cabbage sliced thinly (1/4 inch) and into 2 inch length (3 cups)

• 1/2 cup basil julienned

• 1/2 teaspoon Kosher salt

• 1 large cucumber cut in half and sliced with a veggie peeler (no seeds)

• 1 orange pepper, seeds removed, sliced on the vertical into 1/4 inch thin strips

• 1 large shallot sliced into 1/4 inch thick slices (1/4 cup)

• 1 1/2 inch piece of ginger peeled and julienned into thin slices

• 3 green onions chopped (white and green part)

• 1/2 serrano pepper finely chopped

• 1 clove garlic finely diced or 1/2 teaspoon of fermented garlic

• 1 teaspoon fine sugar

• 1 teaspoon Kosher salt

• juice of 3 limes (1/4 cup)

• 1/2 teaspoon fish sauce (add more a dash at a time till it’s right)

Combine pak choy, cabbage, basil, and 1/2 teaspoon of salt in a bowl. Mix well and leave to sweat for 15 minutes to an hour.

In another bowl combine everything else but the lime juice and fish sauce. Toss gently and let sit to extract the juices of the vegetables for 10 minutes.

Combine the two bowls of vegetables. Add the lime juice and fish fish sauce. Mix, taste and add more fish sauce a dash at a time till it makes you happy and serve.

This fresh crunchy slaw is a great side with fish, a fantastic topper for a sausage or a taco, or a delicious base for grilled meat.