This Asian slaw uses all the vegetables found in more traditional cole slaws, but sets itself apart from all the others at your Labor Day cookout with its vinaigrette dressing.
By Brady Evans
As much as I love summertime get togethers and cookouts, eating the same potluck dishes gets a little repetitive. This Asian slaw uses all the vegetables found in more traditional cole slaws, but sets itself apart from the crowd with its vinaigrette dressing. Also, the lack of mayonnaise makes it safe for it to sit out for hours.
- ¼ cup extra-virgin olive oil
- 3 tablespoons minced ginger
- 1 tablespoon minced garlic
- 2 tablespoons maple syrup (or brown sugar)
- 5 tablespoons soy sauce
- 4 tablespoons mirin, or white wine
- 1 teaspoon sesame oil
- ¼ cup rice wine vinegar
- 1 small red onion, sliced
- 1 head cabbage, sliced into ribbons
- 2 carrots, shredded
- 2 scallions, thinly sliced
- cashews, for garnish
- sesame seeds, for garnish
- In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown.
- Add brown sugar, soy sauce, and mirin.
- Saute for 5 minutes and remove from heat.
- When cool whisk in olive oil, sesame oil and rice wine vinegar.
- Combine dressing with all vegetables in a large bowl. Garnish with cashews and sesame seeds.