Updated: Mar 28
I love a well made coleslaw. It is the perfect accompaniment for grilled meats, barbecues and burgers. This is an ancient dish that can be traced back to the Roman times. It gained popularity with the settlement of the Dutch who grew cabbage on the banks of the Hudson river and made a salad called "koosla" which translates to "kool" for cabbage and "sla" for salad. In todays world, a coleslaw is something hastily put together and a side that most folks enjoy with grilled meats and burgers. Particularly in India where this side is gaining popularity, the coleslaws are based on the traditional mayo-based recipe, overloaded with mayo and tasteless.
Here is a healthier and delicious version of this fabulous side. The fresh vegetables for the base for a crunchy coleslaw that is lightly dressed with an Asian inspired dressing of soy sauce, ginger and honey. Sweet, acidic and a hint of heat from the ginger make tis the perfect accompaniment for those greasy rich grilled meats. I paired it with the Sticky glazed spareribs, they were a wonderful combination.
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5-6 scallions, thinly sliced
4 carrots, grated coarsely
3 cups Napa (Chinese) cabbage or green cabbage, sliced into fine ribbons
For the dressing:
2 tablespoons white wine vinegar
1 teaspoon roasted sesame oil
1 tablespoon olive oil
1 tablespoon light soy sauce
1 tablespoon honey
1/2 teaspoon ginger paste
1 garlic clove, minced
Toss the vegetables in a bowl and set aside.
Mix all the ingredients for the dressing and mix well. Taste and adjust flavors for salt, acid and sweet. te dressing should be a wonderful mix of all the flavors and pop with brightness. Set aside.
To serve, toss the dressing with the salad well. Garnish with the cilantro and add a squeeze of lime juice. Serve immediately.