Lots of people have mixed feelings about coleslaw. With the watery, mayo-laden minced versions out there, I can understand the less than enthusiastic response that slaw gets. However, here’s a new take on your average cabbage coleslaw. This version has just a hint of mayo, combined with some fresh ginger and other Asian flavors for a fresh, flavorful coleslaw that is unlike anything you’ve had before. I got this recipe from another church lady. My mom had been raving about it, and when I tried it at one of our church’s potlucks I finally understood the rave reviews. I made this with a combination of cabbage and kale and other vegetables I had on hand. However, you can also buy 2 bags of slaw mix and shredded red cabbage if you’re looking for less chopping.
Asian Cabbage and Kale Slaw
Serves 10
- 1/4 cup rice vinegar
- 1/4 cup mayonnaise
- 2 Tbsp granulated sugar
- 1 1/2 Tbsp grated fresh ginger
- 1 Tbsp soy sauce
- 6 cups shredded green cabbage
- 3 cups finely chopped kale
- 1 bell pepper, diced
- 1 cup shredded carrots
- 2 cups snap peas, chopped
- 1 bunch green onions (about 4-5), chopped
- 1 bunch cilantro, chopped
In a small bowl, whisk together the rice vinegar, mayonnaise, sugar, ginger, and soy sauce. Refrigerate dressing for at least one hour or overnight.
In a large bowl, combine cabbage, kale, carrots, snap peas, green onions, and cilantro. Toss with dressing and serve.
