I have this basket in the kitchen where clipped recipes are stashed until I find time to file them.
As I was paying bills, I looked over and saw this recipe for Asian Slaw.
Knowing that I had leftover cabbage in the refrigerator, I decided to try this and I'm glad I did.
I added some cilantro and preferred it with this addition.
The recipe by Dorie Greenspan appeared in Parade magazine in the newspaper.
4 c. shredded CABBAGE (I used both red and green cabbage)
1 c. shredded CARROTS
1 small ONION, finely chopped
1/4 c. chopped CILANTRO
Pinch of SALT and PEPPER
1 1/2 Tbsp. SEASONED RICE VINEGAR
1/3 c. MAYONNAISE (I used the Lite Mayonnaise)
1 1/4 tsp. ASIAN SESAME OIL
1/2 tsp. SRIRACHA (red-chili sauce found in the international foods aisle of most groceries)
1/4 tsp. SUGAR
1 Tbsp. SESAME SEEDS or chopped PEANUTS (I used peanuts)
Toss the cabbage, carrots, onion, cilantro, salt and pepper in a bowl.
Whisk together the vinegar, mayonnaise, sesame oil, sriracha, and sugar until smooth.
Pour dressing over shredded vegetables and toss to combine.
Serve immediately or chill for several hours and toss again before serving.
Garnish with sesame seeds or chopped peanuts and additional cilantro.