Ingredients
- 1 16 oz. package ready-to-use coleslaw or the equivalent chopped cabbage, carrots, and purple cabbage that you cut into small strips
- 1 large yellow pepper cut into strips and sauteed
- one Japanese eggplant sliced and sauteed
- 1 brown onion sliced, quartered and sauteed
- 2 Tbsp. garlic salt
- olive oil for sauteeing
- 1 tsp. real or artificial sugar
- 2 Tbsp. Chinese vinegar
- 1 medium porcini mushroom cut into small chunks and sauteed
- Mild Italian dressing to taste
- Sweet cherry or grape tomatoes, cut or not, additional
Instructions
- Sautee vegetables and 1/3 the garlic salt as usual, doing eggplant for three minutes on medium-high heart then adding yellow pepper for three minutes more, and mushrooms, stirring every twenty seconds.
- Then add the onion and 1/3 garlic salt, the vinegar and the sugar. mixing through the saute.
- Stir once more and saute for three minutes more.
- Take out of bowl, drain and allow to cool.
- Add final 1/3 of garlic salt and adjust seasonings.
- Place cole slaw base into two bowls, each containing one-half the ingredients.
- When mixture has cooled, add half to each bowl.
- Stir each gently and thoroughly.
- Now add mild Italian dressing, making sure not to drown salad, doing each bowl in turn.
- Add sweet cherry or grape tomatoes, as desired.
- Allow to marry at least one hour to overnight in the refrigerator before serving.
- Allow seven minutes if serving, so dish reaches room temperature.
Notes
This versatile dish can be a main entree, if one adds leftover turkey, chicken, tuna, shredded beef or pork to it, adjusting seasonings to accommodate the new main ingredients.
For a deluxe version, add provolone and colby-jack cheese cubed, etc. It pairs well with a medium-dry white wine, such as Emerald Riesling, sauvignon blank or Colombard and a European bread.
Submitted by: Robert C.
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