Asian Slaw

(Recipe courtesy Dave Lieberman, from the Food Network)

Note: I served this with Asian BBQ chicken and coconut rice and it was delicious and so EASY! It would also be outstanding on salmon tacos (maybe with a ginger pineapple glaze or something).

Ingredients

1 bunch (6 large) scallions, trimmed and thinly sliced (greens and whites)

2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage (I used bagged regular slaw, mixed it with julienned carrots, but you could also just mix your own with regular cabbage and napa cabbage)

½ cup cilantro, chopped (this is my own addition)

1 small red onion, thinly sliced (I used just two slices of red onion, rather than a full red onion... between this and the green onion it was plenty oniony)

1/4 cup soy sauce

1/4 cup lemon juice

1/4 cup vegetable oil

2 tablespoons grated fresh ginger (from about a 1-inch piece)

2 tablespoons white vinegar

2 tablespoons dark brown sugar (added more like 3-4 Tbl to add more sweetness)

2 teaspoons Asian sesame oil

2 teaspoons sesame seeds, optional (left these out)

1 teaspoon salt

20 grinds black pepper

Directions

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 ate this for round two the next day, and while it was a little wilty, it was still super delicious.)