A Minty Coleslaw

When my mum visited recently, she brought me two containers of Kemangi/Selasih seeds (from my dad's garden).

Kemangi/Selasih is another variety of basil. I am sure you are familiar with Vietnamese basil (the one with purple flowers) and the one that my family and I prefer is the one with green flowers.

Archive photo. Kemangi is on the right.

Mum and I got to talking about how kemangi enhances the taste of salads and coleslaw (besides being a must-have in kerabu). In fact my mum also adds mint to her salads for lots of freshness.

Obviously, you have to love these herbs to enjoy it in your coleslaw or salads or else it would really spoil it for you >.<

Well, since I made fried chicken, what better to go with it than coleslaw. That's when I remembered my conversation with mum and and I went to my garden to pluck some mint. Unfortunately, I only have Vietnamese basil at my disposal (the kemangi seeds were only recently planted). 

I tossed some shredded cabbage, carrot, mint and basil leaves with salad cream (my family favorite is Heinz salad cream) and got me a nice bowl of very refreshing coleslaw. 

Hopefully I will have a few kemangi plants again in my garden that I can use not just for coleslaw but also for kerabu and...... wait for it..... Terengganu Laksa!

Note : Add the mint/basil only at the last minute before serving as it will turn blackish upon sitting too long in the salad.