Asian (Mayo-Free!) Slaw

by Laura

I've always wondered how much coleslaw is thrown away on an annual basis since it has to be the most poorly made and unsolicited side dish provided at restaurants. The mayo-drenched, soggy type that has become widely known really is terrible, but I've come across quite a few delicious ones that are fresh and healthy and even make you want to eat cabbage. This is one version I adapted from Dave Lieberman. As with most salads, you can modify this to include any veggies you love or get rid of those you aren't so fond of.

 

Ingredients:

For the slaw:

3 cups cabbage (red, purple or a combination), sliced thin

1 cup shredded carrots

Served on top of and on the side of a salmon burger (salmon marinated in Trader Joe's Soyaki for 20 minutes then grilled for 8 minutes flipping once), with avocado and Sriracha mayo.

Served on top of and on the side of a salmon burger (salmon marinated in Trader Joe's Soyaki for 20 minutes then grilled for 8 minutes flipping once), with avocado and Sriracha mayo.

1 cup sugar snap peas cut into 1 inch pieces on the diagonal

1/2 cup red onion sliced thin

Sesame seeds sprinkled on top if desired

For the dressing:

1/8 cup soy sauce

Juice of 2 limes

1/8 cup vegetable oil

1 tbsp ginger, peeled and minced or grated

1 tbsp rice vinegar

1 tbsp brown sugar

1 tsp sesame oil

salt and pepper to taste