Spicy Asian Slaw

From: www.AnOregonCottage.com
  • 1/2 of a medium head of green cabbage (about 4 cups shredded/chopped)
  • 2 cups shredded/chopped purple cabbage (or use 6 cups green)
  • 1 small onion, preferably sweet, sliced thinly or chopped
  • 2 large carrots, grated  OR 1 red bell pepper, chopped
  • 2 Tb. rice vinegar
  • 2 Tb. soy sauce
  • 1 Tb. sesame oil
  • 1 Tb. minced garlic
  • 1 Tb. honey
  • 1 tsp. grated fresh ginger (or 1/2 tsp. dried)
  • 2-3 tsp. sriracha sauce (or 3/4 tsp. red pepper flakes) or more to taste
  • 1/4 c. olive oil
  • 2 Tb. mayonnaise (preferably homemade)- optional for a creamier dressing
  • sesame seeds
  • parsley for garnish (optional)
  1. Combine the cabbage(s), onion, and carrots (or pepper) in a large bowl.
  2. Mix the dressing ingredients in a 2-cup measure and pour over the cabbage mixture. Toss well.
  3. Serve with a sprinkling of sesame seeds and a sprig of parsley.
Thai Slaw: Omit Soy Sauce and sesame oil; add 1 Tb. fish sauce and the juice of one lime. Increase the oil to 1/3 cup (this is especially good made with Napa cabbage).

Makes 8 sevings