I think that this salad was our favorite of the barbecue. I'm not usually a big cole slaw eater. I prefer my cabbage cooked! My husband wanted a cole slaw though so he picked this recipe out and made it. Like I mentioned, I ended up loving it! I really enjoyed the asian flavors that you don't normally associate with a cole slaw. I wasn't a stickler for having the kids try bites of everything with all of the company over. They were too busy playing with the other kids to really want to settle down and eat with the adults. They really aren't cabbage or onion fans so we kind of knew that they wouldn't eat this. However, I couldn't let their tastes deter others from trying this out. This was really light and refreshing and surprisingly tasty. I can totally see us making this again for another barbecue.
recipe slightly adapted from foodnetwork.com courtesy of Dave Lieberman
Yield: 12 servings
1 bunch (6 large) scallions, trimmed and thinly sliced
1 head of cabbage, shredded
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
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.
Mommy & Daddy Rating: 2 thumbs up.