creamy asian slaw

This is probably, right now, Christine’s favourite way to eat cabbage. I found it on one of my many visits to a fellow Canadian’s awesome site (with index!), Everybody Likes Sandwiches. I’ll link to the recipe and reprint it here (there’s also a potato salad recipe which looks good). I haven’t gotten a picture of this because it disappears so fast every time, so you’ll have to go and look at hers, it’s much better anyway. It’s even good for those that don’t enjoy spice – you can make two different bowls easily and just add hot sauce to the one you want hot afterwards. Pleasing for everyone!

Creamy Asian Slaw

1/2 head of purple cabbage, shredded
4 green onions, diced
1/2 red pepper, diced
1 bunch radishes, sliced
2 stalks celery, diced
2 T toasted sunflower seeds
2 T toasted almond slices
2 T dried cranberries
2 dollops* mayo
2 T cider vinegar
2 T soy sauce
1 t sugar
1 t freshly grated ginger
a few shakes of toasted sesame oil
a few shakes of sirracha or the hot sauce of your choice

Toss together the first 5 ingredients in a large bowl. Set aside. Whisk together the dressing and pour over salad. Add almonds, cranberries and sunflower seeds and toss to combine. Serve.


2 responses to “creamy asian slaw

  1. Just what I was looking for. How do you think it will taste on a chicken sandwich?

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