Asian Coleslaw

By norsegal8

Ingredients

• 1 cup shredded red cabbage
• 3 cups shredded green cabbage
• 1 medium tart apple, cored and chopped
• 1/4 cup thinly sliced green onions
• 3 Tbsp. sesame oil (not toasted)
• 2 Tbsp. fresh cilantro, chopped
• 1 tsp. fresh grated ginger
• 1 Tbsp. soy sauce
• 1/2 tsp. ground ginger
• 1/4 tsp. celery salt
• 1/4 tsp. crushed red pepper
• 1/8 tsp. salt
• 1/8 tsp. pepper

Preparation

Step 1

To minimize color transfer to other ingredients, rinse the red cabbage and pat dry. In a large bowl, toss together the red cabbage, green cabbage, chopped apple and green onions.

For the vinaigrette; in a screw-top jar, combine the vinegar, oil, cilantro, fresh ginger, soy sauce, ground ginger, celery salt, red pepper flakes, salt and pepper. Cover the jar and shake until combined.

Drizzle the vinaigrette over the cabbage; toss gently to coat. Cover and chill the coleslaw for 1 to 3 hours.