This is one of my favorite slaws to serve at summer barbecues with grilled hamburgers or pulled pork sandwiches. It’s festive, colorful, and a nice change from the “run of the mill” coleslaw.
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.
