I made coleslaw using a variation on this recipe because I had lots of cabbage and radishes. It came out OK, but then the weather turned cold and I simply didn’t feel like eating a cold salad. What to do?
At first I thought I would make cabbage soup. I had some home made veggie stock in the freezer, plus a few other vegetables, it would fit the weather… why not?
So I snipped some green onions into a pot with a bit of canola oil and sauteed them, added the leftover coleslaw and let it fry for a few minutes, stirring occasionally… and I found myself thinking: this smells like stir-fry. Hmm, if we add a bit of soy sauce (add about 2-3 tbsp of soy sauce) and taste (with a fork over the pot) it tastes great! The veggies basically marinated in the sauce for a day, and then the addition of the onion and soy sauce made it perfect.
I ate all the stir fry in one go. Yummy!
I wrote up the recipe in recipezaar: chinese cabbage stir fry.
Of course, this will work only with non-creamy coleslaw. Mayonnaise-based dressings aren’t very Chinese. In that case, you’ll have to go with the soup ;).