This vibrant slaw is one of my go-to recipes for summer barbecues, potlucks, and casual gatherings. With its colorful mix of crisp cabbage, sweet carrots, fresh scallions, and bright cilantro, it’s as beautiful on the table as it is delicious on the plate. The dressing takes it to another level—creamy mayonnaise balanced with tangy rice vinegar, a hint of heat from chili oil, and the warm bite of fresh ginger and onion. To finish, a sprinkle of candied ginger and crunchy peanuts adds an irresistible sweet-and-savory twist that sets this slaw apart from the ordinary. Perfect alongside grilled hamburgers, pulled pork sandwiches, or even as a topping for tacos, it’s a versatile side dish that always earns compliments.
INGREDIENTS:
Salad
1 small head (1½ pounds) red or green cabbage (or a mixture of both), shredded
6 carrots, cut into shreds or grated
1 bunch scallions, thinly sliced (about 1/2 cup), including greens
1 bunch cilantro, stemmed and coarsely chopped (about 1 cup, loosely packed)
Dressing
1/2 cup mayonnaise
2 tablespoons fresh ginger root, grated
2 tablespoons onion, grated
1/3 cup granulated sugar
1/2 cup rice vinegar
1 teaspoon chili oil
1 teaspoon salt
1 teaspoon pepper
Topping
1/3 cup candied ginger, finely chopped
1/3 cup peanuts, chopped
METHOD:
Place the salad ingredients into a large salad bowl and toss to mix.
Whisk the dressing ingredients together in a medium bowl until well-mixed.
Drizzle the dressing over the cabbage mix and toss the slaw with the dressing until well coated. Place the coleslaw in a serving bowl and top with the chopped candied ginger and peanuts.
