This variation is based on the slaw recipe presented as the companion for Marinated Flank Steak in The Essential New York Times Cookbook. The two foods echo each other with similar flavors and good texture contrast.
Foods to cut:
3 Cups thinly sliced red cabbage
2 carrots peeled and thinly sliced
2 shallot minced
2 scallions thinly sliced
1 Cup thinly sliced Thai basil leaves (the original recipe would have used sweet basil)
To measure for the dressing:
2 Tablespoons oil (we use canola, the original recipe called for peanut oil)
1 Tablespoon lime juice
1 teaspoon sesame oil
1/2 teaspoon salt (the original recipe called for 3/4 tsp but we cut it back a little)
How to: This dish is really all about the prep work and measuring. Just get it all in a bowl and toss well so the veggies are well coated with the dressing.
Variations: The original recipe also called for 2 small hot chiles, seeded and minced.