Here is a delicious salad for ladies who lunch, with an Asian inspired salad dressing. Actually, this coleslaw could be used for a great pot-luck salad, for the weekend football party, or even as a great burger topping. The salad dressing, make with Asian chili sauce gives the slaw a great flavor profile.
I purchased a cole slaw mix, but shredded red and green cabbage, along with other shredded vegetables such as jicama, cilantro, or even fresh corn kernels were suggested in the recipe found in the July, 2014 issue of Southern Living magazine. I adapted the recipe, and found it to be extremely tasty with my changes.
To make the slaw:
In a large salad bowl, mix together one bag of coleslaw mix, which includes shredded carrots, with one sliced red bell pepper, 3-4 chopped green onions, a large handful of arugula, and 1-2 tablespoons of toasted sesame seeds. Mix and chill the salad until ready to serve. Then, add the dressing.
To make the salad dressing: Combine these ingredients. Mix 1/2 cup mayonnaise, 1 tablespoon sugar, 1 tablespoon rice vinegar, 1 tablespoon orange zest, 1 tablespoon mustard, 2 teaspoons low sodium soy sauce, 2 teaspoons Asian chili sauce, 1 teaspoon sesame oil and 1/2 teaspoon minced ginger. Keep this mixture chilled until ready to serve.
As the recipe suggests, serve the Asian slaw over crispy won ton crackers. I shared the directions on how to make the won ton crackers on the blog yesterday. The salad can also be served with shredded grilled chicken, as in the photograph below. Delicious.