SPICY ASIAN SLAW

Spicy Asian Slaw image

Yield serves 6 to 8

Number Of Ingredients 20

For the Dressing
1 cup mayonnaise
2 tablespoons toasted sesame oil
2 tablespoons mirin or rice wine vinegar
1/4 cup chili sauce
3 tablespoons fresh lime juice
1 tablespoon grated ginger
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons sesame seeds
For the Slaw
1/2 small head red cabbage (about 1 pound)
1/2 head napa cabbage (about 1 pound)
1 turnip, peeled (about 9 ounces)
1 small daikon, peeled (about 8 ounces)
1 large carrot, peeled
4 scallions, thinly sliced on the diagonal
1 red bell pepper, seeded and thinly sliced
1/4 cup finely chopped fresh mint leaves
1/4 cup finely chopped fresh cilantro

Steps:

Make the dressing: In a medium bowl, whisk together the mayonnaise, sesame oil, vinegar, chili sauce, lime juice, ginger, salt, pepper, and sesame seeds; set the dressing aside.
Make the slaw: Core the red and napa cabbages, quarter, and slice very thinly. Transfer to a large bowl. Fill the bowl with cold water to cover the cabbage. Swish the cabbage around with your hands so any dirt settles to the bottom of the bowl. Lift the cabbage, and transfer to a colander to drain. Place in a large bowl; set aside.
Using the large holes of a box grater, grate the turnip, daikon, and carrot. Add to the bowl of cabbage along with the scallions, red bell pepper, mint, and cilantro. Add the reserved dressing, and toss to combine. Cover with plastic wrap, and let sit at least 2 hours in the refrigerator, but preferably overnight. Serve chilled. The slaw will keep in refrigerator for up to 4 days.