Slaw With Asian Mayo Dressing - cooking recipe

Ingredients
    2 (16 ounce) bags coleslaw mix (with carrots and red cabbage)
    1 bunch scallion, trimmed, sliced thinly
    1 small red onion, halved, sliced thin
    Dressing
    1/4 cup soy sauce
    1 lemon, juice of
    1/2 cup mayonnaise
    2 tablespoons grated fresh ginger
    2 tablespoons cider vinegar (or white or rice vinegar)
    2 tablespoons dark brown sugar
    1 teaspoon dark sesame oil
    2 teaspoons sesame seeds (optional)
    fresh ground black pepper (recipe calls for 20 grinds!)
Preparation
    Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
    When ready to serve, bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
    Taste for salt and add a couple pinches if needed. Pour over the slaw, toss well, and serve within 1 hour or it will get wilted.

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