2 tablespoons ginger fresh grated (from a 1-inch piece)
0.3 cup juice of lemon
20 grinds pepper black
1 small onion red thinly sliced
1 teaspoon salt
1 bunch scallions trimmed thinly sliced (6 large)
2 teaspoons asian sesame oil
2 teaspoons sesame seed
0.3 cup soya sauce
0.3 cup vegetable oil
2 tablespoons vinegar white
Equipment
bowl
Directions
Watch how to make this recipe.
Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of 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.
