With the exception of a garlicky aioli accessorized by french fries, I am not a mayonnaise kind of girl. So when the cabbage shows up in the summer CSA box, cole slaw is not an option. At least not in the traditional sense. But over the years, this version, made delicious thanks to soy, sesame, and ginger flavors, is a standard go to.
This salad is an easy lunch or dinner side dish designed for the lives of busy families. You won’t regret having a large batch of this dressing on hand in the fridge, as it works just as well for a green salad as for this one. Pre-chop the vegetables a few hours in advance of pulling the salad together to make things go faster at mealtime. Or, mix it all up and let the cabbage soften and soak in the flavors of the dressing for a few hours. Pair with rice and potstickers or sautéed tofu and its a quick weeknight meal.
For maximum enjoyment, make this salad as colorful as you can. Rainbow carrots, green and purple cabbage, white diakon or turnips, black sesame seeds, dark green scallions. You get the picture.
PS Happy Birthday, Mom!