Asian Style Coleslaw
4 cups (32-ounce) shredded or thinly sliced green cabbage (approx. 1/2 cabbage)
1 small red onion, thinly sliced
1-2 carrots, grated or cut in thin matchsticks
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 rice vinegar (if using seasoned rice vinegar, use a bit less sugar. If you don't have rice vinegar, white vinegar works too)
2 tablespoons dark brown sugar
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, optional
1 teaspoon salt
20 grinds black pepper
Mix the cabbage, onion and carrots 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 dressing ingredients together in a small bowl until blended, then pour over the slaw. Serve within 1 hour of dressing or the cabbage will get wilty and sad.
Pairs Well With
A very quick and nice twist on a classic: coleslaw. If you also have red cabbage, use 1/2 green and 1/2 red.