Chinese Coleslaw
"The ingenious topping of quick-fried cellophane noodles makes this eye-catching slaw irresistibly crunchy. Wendy Leon likes to serve it alongside Peking duck; tossing it with shrimp or tofu would make for an even healthier main course...."
INGREDIENTS
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3 tablespoons hoisin sauce
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2 tablespoons red wine vinegar
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1 tablespoon fresh lime juice
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1 tablespoon toasted sesame oil
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1 teaspoon sugar
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Vegetable oil, for frying
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1 1/2 ounces dried cellophane noodles
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1/2 lemon
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One 10-inch burdock or salsify root
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2 cups packed mesclun (2 ounces)
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1 1/2 cups finely shredded red cabbage
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1 1/2 cups finely shredded green cabbage
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1 large celery rib, cut into 2-inch julienned strips
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1 small carrot, cut into 2-inch julienned strips
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1 scallion, cut into 2-inch julienned strips
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One 2-ounce piece jicama, peeled and cut into 2-inch julienned strips ( 1/2 cup)
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1/3 seedless cucumber, peeled and cut into 2-inch julienned strips ( 1/2 cup)
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1/4 cup snow peas, julienned lengthwise
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1 tablespoon chopped cilantro
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2 tablespoons thinly sliced basil leaves
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