ASIAN STYLE COLE SLAW

ASIAN STYLE COLE SLAW image

Yield 12

Number Of Ingredients 14

1 bunch (6 large) scallions, trimmed and thinly sliced
2 pounds 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
Slivered almonds, toasted

Steps:

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the 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. Add the almonds just before serving to preserve crunchiness.