This coleslaw is not only colorful and beautiful, it is delicious! The fresh ginger, minced fresh garlic and sesame oil make this dressing totally yummy. Add some roasted chicken and mandarin oranges and call it a meal! 🙂
6 c. Napa cabbage (about one head, thinly sliced). (Used regular cabbage as could not find napa cabbage in season when I made this.)
2 carrots, shredded
1 c. radishes, thinly sliced
1 c. green onions, thinly sliced
4-6 ounces sugar snap pea pods (slice diagonally) (I substituted green pepper.)
1 c. cilantro, chopped
1/2 c. slivered almonds, toasted (single layer at 350 degrees for 5-7 mins; good idea to stir; watch closely, they burn fast)
Optional: roast chicken for protein and satsuma or mandarin oranges
3 T sugar (I used 1/2 that)
3 T white wine vinegar
1 T soy sauce
1/2 t. grated fresh ginger
1 clove garlic minced (I used more to taste; maybe triple)
If I need to make a “fail proof” recipe or am in a hurry and need something you just know is going to be good.. I turn to Martha Stewart. Her recipes are thoroughly perfected, if sometimes a little elaborate. I guess that is my only hesitation with some of her stuff.. perfect yes, but sometimes a real commitment in the kitchen. (Usually worth the effort though.) This coleslaw is delicious AND quick! I added the option of green pepper, green onions and parsley!
This is a fantastic side to pulled pork which I will publish a recipe for later this week!
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar
1 teaspoon coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small green cabbage, (about 1 3/4 pounds), finely shredded
2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
1 small onion, coarsely grated (optional)
1 green pepper, shredded or finely diced (optional)
Small bunch of green onions, sliced, for garnish (optional)
Parsley, for garnish (optional)
Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.