Asian Coleslaw

from Tacy Gaede

serves 12 (great for a pot-luck picnic)

Slaw

2 green cabbages, cored and cut into thick lengthwise pieces (or buy the damn

cabbage shredded)

1 red cabbage, cored and cut into thick lengthwise pieces

1 bag carrots, peeled and shredded (or buy the damn carrots shredded)

2 green onions, white part only, thinly sliced (2 shallots, finely chopped, work

well too)

1/2 cup (or more) fresh cilantro, coarsely chopped or torn

Dressing

2 cloves (or more) garlic, minced

2 tablespoons fresh ginger, minced

3 tablespoons Hoisin Sauce

4 tablespoons Asian sesame oil

1/2 cup canola oil

6 tablespoons rice vinegar

1 tablespoon lime juice

3 tablespoons white sesame seeds, toasted

dry roasted peanuts and raisins, to taste

In a large bowl, combine cabbage, carrots, green onions and cilantro. In a small bowl combine all the dressing ingredients and whisk until blended. Pour the dressing over the slaw. Toss until completely coated. Sprinkle the slaw with the toasted sesame seeds and toss again. Let the slaw stand at room temperature for at least 30 minutes before serving.

The light, tangy dressing and great textures together provide a tasty dish that leaves partakers with a healthy feeling!

This recipe is huge, so I usually put all the salad parts DRY into a ziplock bag. It lasts for at least a week. There is usually a lot of dressing as well, and that will last forever!