asianslaw

Asian Cole Slaw

I first fell in love with this cole slaw after eating at California Pizza Kitchen – trying their chicken potstickers for the first time, I noticed that they came accompanied by an interesting looking cole slaw studded with scallions.  One taste and I was hooked – the combination of sesame oil and peanut butter was a palate zinger.  I had to learn to make it myself.

This recipe couldn’t be simpler – whisk a few ingredients together and toss with the cabbage and then let the tangle of goodness ruminate on its future awesomeness.  Not that cole slaw can think, but if it could, I imagine that’s what it’d be doing.  Thinking about how cool it is.

Asian Cole Slaw

3 tbs. of rice wine vinegar
1 tbs. of soy sauce
2 tbs. of sesame oil
1/4 tsp. of chile paste
1 tbs. creamy peanut butter
1/2 tsp. ginger, grated
1 tbs. of mayo
2 tsp. of sugar
pinch of white pepper
1 lb. bag of cole slaw mix
2 scallions, thinly sliced
sesame seeds for garnish

Whisk together the vinegar, soy, sesame oil, chile paste, peanut butter, ginger, mayo, sugar and white pepper.  Gently fold in the cole slaw and scallions using a spatula.  Let chill for at least 20 minutes.  Sprinkle with sesame seeds and serve.