I know I have started many a post like this: I hate mayo.
So, when catering came around and I was fixing pulled bbq chicken as the meal, I felt kind of bad that I wasn’t making coleslaw to go with it. I don’t really have anything against coleslaw, again, I just am not a fan of mayo.
If you’ve come around often, you may have noticed that I have been on an Asian flavor kick with potstickers. I decided to throw these flavors into a dressing for the coleslaw and use instead. The dressing is simple and has essence of ginger and lime. I never use too much ginger because it can easily overpower anything you put it in, yet, when combined with the other flavors and poured over cabbage- you get a delicious, light slaw. Next time, I think I am going to add peanut butter or almond butter for another flavor!
While it may have not been the best choice with bbq, everyone really seemed to love it!
- 4 cup loosely packed red cabbage
- 4 cup loosely packed green cabbage
- 2 cup carrots
- 1 cup green onions
- 1 cup green peppers
- ½ cup toasted almonds
- Dressing:
- 3 tablespoon soy sauce
- 3 tablespoon rice wine vinegar
- ½ tablespoon fresh ginger
- zest and juice from one lime
- 2 tablespoon mirin
- 1 tablespoon minced garlic
- 1 tablespoon honey
- In a small bowl, whisk together all the ingredients for the dressing. If you want a little sweeter- try adding some more honey.
- In a large bowl, combine remaining ingredients (except the almonds) and toss until mixed together. Pour dressing over and stir until dressing covers ingredients. Cover with plastic wrap and let sit for 30- 1 hour and stir again. This will allow the flavors to soak into the cabbage. Before serving, mix in half the almonds and sprinkle the remaining on top.
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