Asian Style Coleslaw (for Sher, who touched so many lives)
I always felt a special kinship for Sher (never Sherry to me) starting from the very first time she participated in Weekend Herb Blogging in February of 2006. Right away, Sher became one of the most faithful participants, probably missing only a few weeks since that first time. It didn’t take long following her blog for me to realize that every recipe Sher posted always looked delicious to me, and after a while I started an ongoing joke that “Sher and I had the same taste buds.” We shared a love of cilantro, tomato sandwiches, and garbanzo beans, and were both passionate about gardening. After a while we discovered that we were born within days of each other, and Sher had been an attorney, which had been my first choice of professions in college. The last year or so, I knew that Sher had been facing some real challenges in her life, but the one time I spoke with her on the phone recently she was positive and hopeful for the future. I deeply regret that although we planned to meet in person, it never did work out, and regret even more that dreams we shared of traveling around the world together, meeting our mutual food blogging friends, are now never going to come true. I’m sure I would have loved Sher in person as much as I did on her blog, in her e-mails, and in the witty and charming comments she regularly left on so many blogs. I will miss you Sher, perhaps more than you could have ever imagined.
This recipe makes 10 servings, but can be easily cut in half.
1/4 cup plus 2 tablespoons creamy peanut butter (or use tahini, which Sher used because she didn’t have peanut butter)
3 T fresh lime juice
3 T Asian fish sauce (I used less of this and a bit more peanut butter because I was making this for people I thought might not be fans of fish sauce)
3 T water
3 T sugar, Splenda, or Agave Nectar (I used Agave nectar)
3 cloves garlic, finely minced (I used 1 tsp. garlic puree)
1 T Sriracha sauce (I only used 1 tsp. You could use another type of hot sauce.)
2 pounds napa cabbage, thinly sliced (about 12 cups)
3/4 lb. red cabbage, thinly sliced (about 3 cups)
3 medium carrots, juliened (I used a mandoline, but next time I would grate the carrots)
2 red peppers, thinly sliced
3 T chopped cilantro (I used about 1/2 cup chopped cilantro)
15 mint leaves (I used about 1/4 cup chopped mint)
1/2 cup roasted peanuts (Sher said unsalted, but I only had salted)
salt and freshly ground pepper
I wrote earlier this week about Planning an Online Memorial for a Wonderful Blogger and Friend. There is also a lovely tribute to Sher at A Fridge Full of Food. Sher’s wonderful friend Glenna is collecting links to all the recipe tributes on her post about The Comforts of Sher’s Home so that Sher’s friends and family can find them.