In the spirit of "slaw"

Hey ya'll,
I made some slaw!

Sesame oil is the key
Make it and you shall see!

Seriously though, I made some Asian coleslaw the other day and it was pretty good.  Took it to a BBQ and it was gone.  I hate that I didn't get any leftovers, but love that people enjoyed it!  Here's the recipe.

• 1 bunch (6 large) scallions, trimmed and thinly sliced
• ~ 1/2 of a green cabbage and 1/2 of a purple cabbage (about 4 cups)
• 1 small red onion, thinly sliced
• 1/4 cup soy sauce
• 1/4 cup lemon juice
• 1/4 cup vegetable oil
• 2 tablespoons grated fresh ginger
• 2 tablespoons white vinegar
• 2 tablespoons dark brown sugar
• 2 teaspoons Asian sesame oil
• 2 teaspoons sesame seeds, optional
• 1 teaspoon salt
• black pepper to taste

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

I basically made the recipe as is.  I didn't add all of the red onion because I was worried the flavor would be too strong.  I also didn't measure the sesame seeds and I'm sure I added more than 2 tsp.

Give it a shot and enjoy! 

Molly