April 24, 2012

Tangy Asian Slaw

I love having a go-to salad recipe to serve at barbecues and other gatherings, and this recipe is one I find myself going to again and again. The combination of soy and ginger flavors here is downright addicting, and because this slaw contains no mayonnaise, you don’t have to worry about keeping it cool while it’s being transported or served. This recipe pairs beautifully with anything from grilled pork chops to roast chicken, and it makes a terrific lunch served on its own!

Tangy Asian Slaw

3 tablespoons rice wine vinegar
Juice of 1 lime
1 teaspoon grated fresh ginger
1 clove garlic, pressed
2 tablespoons tamari*
Pinch red pepper flakes
3 tablespoons canola oil
16-ounce package cole slaw mix
4 scallions, finely chopped
1 red bell pepper, chopped
1/4 cup sliced almonds, toasted
1/2 cup chow mein noodles

*Tamari is a smoother, sweeter version of soy sauce, but if you can’t find it at your market, conventional soy sauce will work just fine.

In a medium bowl, combine vinegar and next five ingredients, whisking well. Gradually drizzle in the oil, whisking constantly as you pour it in to combine the ingredients and emulsify the dressing.

In a large bowl, combine the cole slaw mix, scallions and red bell pepper. Pour the dressing over the slaw mixture, and toss well. Cover and chill for at least 2 hours to give the flavors ample chance to meld.

Just before serving, toss the almonds and chow mein noodles into the salad.

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