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 to 1 1/2 tablespoons
low sodium soy sauce
toasted sesame oil
1/2 to 3/4 tablespoons
fresh ginger, grated
clove fresh garlic, chopped finely
dash of Sriracha chili sauce (to taste)
ground black pepper (to taste)
head of red cabbage
head of white cabbage
large carrot (peeled and grated)
persian or small seedless cucumbers (peel on) chopped
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.