Asian Slaw Salad
1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix or 1 (16-ounce) bag each of shredded green and shredded red cabbage
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup olive or avocado oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white wine vinegar
2 tablespoons honey
2 teaspoons Asian sesame oil
2 teaspoons sesame seeds, toasted
Salt & pepper to taste
Toss shredded cabbage(s), red onion and scallions together in a large bowl. (Can make a day in advance and refrigerate. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
Stir the remaining ingredients, except sesame seeds together in a small bowl until blended, then pour over slaw and add sesame seeds.
Serve within 1 hour of dressing.
Feel free to mix up the ratio of green and red cabbage based on your taste preferences.
Goes well with grilled chicken or salmon.