CHINESE COLE SLAW RECIPE RECIPES

Name: Asian Style Slaw
Prep time: 10 min
Total time: 10 min
Yield: 12 servings
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

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ASIAN STYLE SLAW RECIPE | DAVE LIEBERMAN | FOOD NETWORK

Asian Style Slaw Recipe | Dave Lieberman | Food Network image

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.

Provided by Dave Lieberman

Categories side-dish

Total Time 10 minutes

Prep Time 10 minutes

Yield 12 servings

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 90 calorie, FatContent 5 grams, SaturatedFatContent 0.5 grams, CholesterolContent 0 milligrams, SodiumContent 654 milligrams, CarbohydrateContent 10 grams, FiberContent 2 grams, ProteinContent 2 grams, SugarContent 6 grams

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