Classic Cole Slaw is given an asian twist with this recipe. I add this to the table when serving BBQ in the summer. It's an easy pre-prep dish; mix the slaw veggies in one bowl, mix the dressing in another, and they can sit in the "fridge" until you're ready to mix the two and serve.
Category: Salad
Cuisine: Asian American
6 lg Scallions Trimmed, sliced thin on a diagonal
1 16 oz bag Shredded Green Cabbage
1 16 oz bag Shredded Red Cabbage
1 8 oz bag Shredded Carrot
1 med Red Onion Thinly sliced into half moons
2 oz Soy Sauce
2 oz Lemon Juice
2 oz Olive Oil
2 Tbsp Ginger Freshly grated
2 Tbsp Apple Cider Vinegar
2 Tbsp Dark Brown Sugar
2 tsp Sesame Oil
2 tsp Sesame Seeds
1 tsp Celery Salt
1 Tbsp Black Pepper
I modified this recipe a lot, but the bones of the recipe are good!
jck1225Will never make this again! Extremely time consuming to make and the taste was not worth it at all!
washamaryMade this for family cook out. Everyone loved it... I was wondering if the 1 tbsp of black pepper is correct. I added only .5 tbsp since I thought 1 tbsp would be too much. It has a little heat - not sure if it was from the pepper or ginger.
sherryd96Super easy, great taste
Manindakitchen
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