Cook: Sesame-Ginger Slaw

Coleslaw comes from the Dutch "koolsla" meaning cabbage salad.  While the English term comes from Dutch (likely from Dutch settlers in NYC), coleslaw actually dates back to ancient Roman times.  Traditionally, it was made with a vinegar base, as mayonnaise wasn't invented until the mid-18th century.  I'm not a fan of the mayo-based varieties, so I went the traditional route and used vinegar-based dressing for this version.  It's light and refreshing; pair with your BBQ/picnic faves.



Sesame-Ginger Slaw
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4-6 servings

1 c shredded green cabbage
0.75 c shredded carrots
0.75 c shredded radicchio
2 cucumbers, peeled and diced
0.25 c peanut oil
2 tbsp soy sauce
1 tsp sesame oil
2 tsp grated ginger
2 tbsp white wine vinegar

(1) Combine veggies in a large bowl

(2) Blend remaining ingredients together, until a smooth dressing forms

(3) Toss veggies with dressing, little by little, until slaw is coated but not soggy

Notes:  I used an immersion blender to make the dressing, since it's so simple.  You can use a standard blender as well.  If making it by hand, whisk the ingredients together, except peanut oil, and add the peanut oil in a slow stream until the dressing forms.