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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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If you love creamy southern-style coleslaw, give this dressing with an Asian-style twist a try. Leftover dressing can be kept refrigerated for up to a week offering you a great last-minute option for creating a fresh tasting side dish for your dinner menus throughout the week. Napa cabbage is also a great substitute for packaged coleslaw mix. Ingredients:
3 tablespoons white wine vinegar |
3 tablespoons sugar |
1 tablespoon soy sauce |
1 clove garlic, minced |
1/2 teaspoon toasted sesame oil |
1/2 teaspoon fresh ginger, minced or 1/2 teaspoon dried ginger |
1/4 teaspoon cayenne pepper |
1/4 teaspoon white pepper |
2 tablespoons milk, half-and-half or 2 tablespoons heavy cream |
1 cup mayonnaise |
1 (16 ounce) package of prepared coleslaw mix (grated cabbage and carrots) |
1 bunch green onion, sliced on the bias |
1 cup fresh snow pea, stemmed and sliced on the bias |
1/2 cup radish, sliced |
1/2 cup english cucumber, sliced |
1/4 cup sliced toasted almond |
Directions:
1. Combine the first 8 ingredients (vinegar through white pepper) in a jar with a tight fitting lid or cruet that holds at least 8 oz.
2. Shake until sugar is dissolved.
3. Add mayonnaise and milk and shake until completely combined. Taste and adjust seasonings as needed.
4. In a large bowl, combine coleslaw mix, green onions, snow peas, radishes, and cucumbers. (note: do not add almonds until just before serving).
5. Pour desired amount of Asian coleslaw dressing over cabbage mix and stir gently to combine.
6. Cover and refrigerate for 1 hour or more. Optional: Sprinkle almonds on just before serving to help keep them crisp.
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