This recipe was used by Chef Kevin Bozis and Chef Jennifer "JR" Statz for a Stirring Things Up in Chicago Event at the Old Town shop in June 2005.
Patty and Tom Erd spoke about ethnic Chicago spices and blends, and the guests were served five different ethnic dishes. Asian Coleslaw was served with the Chinese 5 Spice Marinated Pork Satay. This dish represents the cuisine of Chinatown.
Place cabbage and apple in a large bowl. Add the vinegar, cilantro, sesame oil, ground ginger, pickled ginger, soy sauce, crused red pepper, celery salt, and green onion. Toss well, and season with salt and pepper to taste. Cover and chill at least 1 hour, and up to 3 hours. Drain off excess liquid to keep cabbage crisp.
Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.Submit Yours