Asian Slaw
by anonymous
- 1 bunch (6 large) scallions, trimmed and thinly sliced
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1 small red cabbage and 1 small Napa cabbage (Approx 16 oz each)
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1 small red onion, thinly sliced (half moons)
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4 med carrots or equivalent of small peeled baby carrots, sliced or diced
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¼ cup soy sauce
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¼ cup lemon juice
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¼ cup vegetable oil
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2 tablespoons grated fresh ginger ( from about a 1-inch piece0
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2 tablespoons white vinegar
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2 tablespoons dark brown sugar
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2 tablespoons Asian Sesame oil
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2 tablespoons sesame seeds, optional
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½ cup unsalted peanuts, optional
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1 teaspoon salt
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Several grounds of freshly ground black pepper
Rough up the scallion slices a little with your fingers so all the layers of the scallion whites separate. Toss cabbages, carrots, red onion together in a large bowl until 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 (except peanuts) together in a small bowl until blended, pour over the vegetables. Serve within 1 hour of dressing or the cabbage will wilt.
When slaw is dressed add peanuts and toss. Serve immediately.
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