July 3, 2012
This coleslaw is the perfect side dish for summer. Seriously, I've made this three times already within the past month. The cabbage and carrots are nice and crunchy, and the ginger/vinegar/sesame oil dressing adds a great sweet and tangy flavor. It tastes great with some grilled chicken or pulled pork, or just with the addition of some diced avocado.
Best of all, there's no cooking involved! It also keeps well for a few days in the fridge.
1-1/2 pounds raw red cabbage, shredded
5 medium raw carrots, shredded
6 medium scallions, thinly sliced
1 tablespoon fresh ginger, grated
1/2 cup cilantro, minced
6 tablespoons seasoned rice wine vinegar
2 tablespoons sesame oil
4 teaspoons packed brown sugar
1-1/2 teaspoons kosher salt
Combine cabbage, carrots, scallions, ginger, and cilantro in a large bowl. Whisk together the vinegar, sesame oil, sugar, and salt in a small bowl and pour over slaw. Toss to coat and refrigerate for two hours before serving, mixing once or twice while chilling.