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Author Notes: I love this simple coleslaw that I created using asian flavor ingredients and spices. You can add other vegetables to this coleslaw as the seasons offer fresh vegetables for you to enjoy. —cucina di mammina
- 1/4 cup rice vinegar
- 1 to 1 1/2 tablespoons low sodium soy sauce
- 3/4 cup vegetable oil
- 1 teaspoon toasted sesame oil
- 1/2 to 3/4 tablespoons fresh ginger, grated
- 1 clove fresh garlic, chopped finely
- dash of Sriracha chili sauce (to taste)
- ground black pepper (to taste)
- 1 head of red cabbage
- 1 head of white cabbage
- 1 large carrot (peeled and grated)
- 2-3 persian or small seedless cucumbers (peel on) chopped
- 1 small daikon radish (cut into thin strips)
- prepared seaweed salad (I get this at my local grocer (I like to serve this along with the coleslaw)
- To make the dressing, place the first eight ingredients in a glass or stainless steel bowl and whisk them together thoroughly.
- You can choose to mix the ingredients in a blender for about 10 seconds until fully combined.
- Transfer to a large bowl and let stand, covered, for 30 minutes to let the flavors combine naturally.
- Makes approximately 1 cup of vinaigrette (save extra dressing for future salads or to marinate chicken or meat for grilling)
- Wash and shred the red cabbage and white cabbage by hand or with a food processor. You can use as much cabbage as you wish to serve, I usually use about half the white cabbage and less than half of the red cabbage as they tend to be larger.
- Place the shredded cabbage in a large deep bowl, add the shredded carrot, chopped cucumbers and sliced daikon radish and mix well.
- Dress with the vinaigrette to your taste a few minutes prior to serving to allow the flavors to combine well. You can sprinkle with toasted sesame seeds if desired.
- Serve along with the prepared seaweed salad I love this as a delicious side dish to my asian chicken patties and vegetable rice cakes.
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