Slaw With Asian Mayo Dressing

An easy coleslaw with a yummy mayonnaise dressing with an Asian twist. Adapted from Dave Lieberman's cookbook, "Young and Hungry".

• Ready In: 15 mins
• Serves: 15

Ingredients

• 2 (16 ounce) bags  coleslaw mix (with carrots and red cabbage)
• 1  bunch scallion, trimmed, sliced thinly
• 1  small red onion, halved, sliced thin

• Dressing

• 1⁄4 cup soy sauce
• 1  lemon, juice of
• 1⁄2 cup mayonnaise
• 2  tablespoons  grated fresh ginger
• 2  tablespoons cider vinegar (or white or rice vinegar)
• 2  tablespoons dark brown sugar
• 1  teaspoon  dark sesame oil
• 2  teaspoons sesame seeds (optional)
•  fresh ground black pepper (recipe calls for 20 grinds!)

Directions

1. Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
2. When ready to serve, bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
3. Taste for salt and add a couple pinches if needed. Pour over the slaw, toss well, and serve within 1 hour or it will get wilted.