Asian Style Slaw
Asian Style Slaw
I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.
Ingredients
- 1 bunch scallions (6 large) trimmed and thinly sliced
- 2 bags coleslaw mix 16 ounce
- 1 small red onion thinly sliced
- 1/4 cup soy sauce
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 2 tablespoons grated fresh ginger from about a 1-inch piece
- 2 tablespoons white vinegar
- 2 tablespoons dark brown sugar
- 2 teaspoons Asian sesame oil
- 2 teaspoons sesame seeds optional
- 1 teaspoon salt
- 20 grinds black pepper
Instructions
- Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate.
- Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed.
- You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
- Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.
Notes
Found online at: https://www.foodnetwork.com/recipes/dave-lieberman/asian-style-slaw-recipe-1916405#/