Asian-Inspired Slaw

Tired of the usual 4th of July party suspects, I wanted some type of spin on a traditional dish. And here it is. The dressing is a nice change from the often cloyingly sweet concoction you often encounter, and benefits considerably from the use of freshly grated ginger. Sesame flavors dominate, puncuated with just a hint of dark brown suger and the mild sourness of rice vinegar. I doubled the recipe with great results.

2 Tbs. Freshly Grated Ginger or Ginger Paste

¼ C. Rice Vinegar

1 Tbs. Shiro (White) Miso

½ tsp. Dark Brown Sugar

1 tsp. Toasted Sesame Oil

¼ C. Light Vegetable Oil (Canola, Safflower, Sunflower, not Olive)

4 C. Shredded Green Cabbage

2 C. Shredded Purple Cabbage

1 C. Grated Peeled Carrot

3 Scallions Sliced Thin

Additional Sliced Scallions

Toasted Sesame Seeds

1. Combine the ginger, vinegar, miso, sugar, sesame oil, and vegetable oil in a small food processor or blender. Process into a creamy dressing.

2. Toss the cabbages, carrots, and scallions until well mixed.

3. Pour the dressing over the vegetable mixture and toss well.

4. Chill for at least 2 hours.

5. Garnish with the additional scallions and sesame seeds.

Serves 6-8