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Asian Coleslaw




Source of Recipe


Marla


List of Ingredients




Asian Coleslaw




1 medium-sized head green cabbage
1 large carrot, peeled and trimmed
1 bunch scallions, trimmed
1/2 cup store-bought mayonnaise
1/4 cup rice wine vinegar
1/4 cup honey
2 tablespoons Asian-style toasted sesame oil
Salt
Freshly ground black pepper

Recipe





With a large, sharp knife, cut the head of cabbage in half lengthwise. With a smaller, sharp knife, carefully cut out the solid white core from the bottom of each cabbage half. Place each half flat side down on a cutting board and cut crosswise into thin slices to yield thin strips of cabbage leaf.

With the small holes on a shredder grater or the shredding disc of a food processor, cut the carrot into long, thin shreds.

Cut the scallions into 4 equal pieces each; then, cut each of the pieces lengthwise into thin strips.

Put the cabbage and carrot strips in a large mixing bowl. Add half of the scallion strips, reserving the remainder.

In a small mixing bowl, stir together the mayonnaise, rice wine vinegar, honey, and sesame oil. Pour this dressing over the cabbage mixture, toss thoroughly, and season to taste with salt and pepper.

Cover the mixing bowl with plastic wrap. Put the bowl in the refrigerator and chill for at least 30 minutes. Before serving, toss the slaw again.