2 Videos | Photo: Asian Style Slaw Recipe
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 (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
- 1 teaspoon salt
- 20 grinds black pepper
Directions
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.
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By PWog
downtown St. Lo...
on February 01, 2012
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I used olive oil instead of vegetable oil. This was a light, flavorful salad. I served it with Thai shrimp skewers - success!
By anna_marano_124...
plano, 83
on January 28, 2012
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Easy to make and very delicious!
By jzspaeth_12698778
Oreland, PA
on January 23, 2012
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Perfect! I made this to go with Coconut Chicken Soup as an alt to a regular salad. I made the dressing and kept it separate so that my husband and I could have some for dinner and then I could have it with lunch during the week without it getting soggy. The only change I made was I added chopped peanuts as a topping and used pre-shredded cabbage/carrot/broccoli slaw. The dressing would be good on just about any salad as well.
Read all 48 reviews