Asian Style Slaw
This easy coleslaw uses pre-shredded coleslaw mix from the grocery store. A few Asian ingredients give it a unique spin
|1||bunch (6 large) scallions, trimmed and thinly sliced|
|2||(16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage|
|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|
|20||grinds black pepper|
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.