Asian-inspired coleslaw

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 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 today's world, 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, which is overloaded with mayo and tasteless.

Here is a healthier and more delicious version of this fabulous side. The fresh vegetables are 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 this the perfect accompaniment for those greasy, rich grilled meats. I paired it with Sticky glazed spareribs; they were a wonderful combination.

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Ingredients:

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

To garnish:

Cilantro, minced

Lime juice

Toss the vegetables in a bowl and set aside.

Mix all the ingredients for the dressing well. Taste and adjust the flavors for salt, acid, and sweetness. The dressing should be a wonderful mix of all the flavours and pop with brightness. Set aside.

To serve, toss the dressing with the salad well. Garnish with cilantro and squeeze lime juice. Serve immediately.