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Asian Slaw
Nb persons: 4
Yield:
Preparation time: 20 min
Total time: 25 nins
Source: The Kakeman
1 bunch (6 large) | scallions, trimmed and thinly sliced |
1/2 | green cabbage |
1/2 | nappa cabbage |
3 | carrots, grated |
3 tablespoons | lime juice cup lime juice |
1/4 cup | mayonnaise |
2 tablespoons | grated fresh ginger, (from about a 1-inch piece) |
2 tablespoons | rice vinegar |
2 tablespoons | dark brown sugar, or cane sugar |
2 teaspoons | Asian sesame oil |
1 teaspoon | asian chili sauce |
2 teaspoons | sesame seeds, optional |
1 teaspoon | salt |
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 carrots 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.
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