Before I go any further, I want to say that I am sorry if I offend anyones preference in slaw but these are my tastebuds talking and cole slaw just doesn't excite them. Although I really do want to like cole slaw. I like all the ingredients involved plus it is a quintiscential side dish for the summer bbq's and cookouts.
Then I came across this Asian slaw and my tastebuds began to tingle. Could it finally be? Had I found a cole slaw that would allow me to fully enjoy the complete summer meal. It was a cole slaw that looked so fresh and crunchy. Plus there was no mayo in the ingredient list. Oh, I was sold.
So with our first grilled summer meal, this slaw was promptly added to the menu. Simply put, it is excellent. It has a similar taste to this noodle salad but with fewer ingredients. It is very simple to prepare and adds a new spin to your traditional cole slaw.
I bet you can guess what I'm bringing to all the summer cookouts.
Asian Cole Slaw
1/2 small green cabbage, shredded
1/2 small red cabbage, shredded
1 cup spinach leaves, thinly sliced
1/2 cup shredded carrots, approximately 4-5 carrots
2 green onions, minced
fresh ground black pepper, to taste
1/4 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
juice from 1/2 lime
1 tablespoon fresh ginger, minced
1-2 tablespoons dark brown sugar
1/2 tablespoon soy sauce
In a large bowl, toss together all the vegetables, green and red cabbage, spinach, carrots and green onions.
In a separate bowl, combine all the dressing ingredients. Mix together well.
Toss the dressing with the vegetables until well coated. Season with black pepper
adapted from ezrapoundcake.com