Ginger Slaw

Ginger Slaw Girl

Our BBQ today pokes around my favorite flavor set - the far east. Here is the first entry!

Ginger Slaw! My Asian-inspired cool and crispy slaw is perfect on a burger or some Harryaki grilled salmon. We have been mixing a pre-cut bag of broccoli slaw with Makoto's ginger slaw bottled dressing and I thought it was time to try my own. I’m serving it today with some Chinese 5-spice bbq ribs and tall glass of Watermelon Lemonade!

Ingredients

½ cup mayo

½ tbsp toasted sesame oil

1 tbsp Dijon mustard

1 tsp onion powder

2 -3 tbsp brown sugar

2 tbsp grated ginger plus any juice that accumulated during the grating process

2 cloves garlic

½ tsp black pepper

2 tbsp low sodium soy sauce

1 tbsp rice wine vinegar

2 cups finely shredded Napa cabbage

4 cups finely shredded red cabbage

1 cup shredded carrot

1/3 cup chopped Italian flat leaf parsley

In a food processor or blender, combine first 10 ingredients until smooth. Add mixture to the cabbage, carrot and parsley and toss well. It’s that easy. Chill for an hour. Serve cold.

Lillie decided she wanted to eat a Napa cabbage leaf while we were making the slaw...

She took about five bites, started choking and spit/coughed the rest out. Yikes! Our human garbage disposal is growing up!