Copycat recipe for Cooper’s Hawk Asian Slaw, adapted slightly from https://wholesomerd.wordpress.com/tag/slaw/. Makes a lot.
Slaw:
1 lb. shredded red cabbage
1 small Napa cabbage (about 1 lb.), thinly sliced or shredded
2 carrots shredded (I use about a cup of matchstick carrots in a bag)
1 red bell pepper, sliced thinly
1/2 cup cilantro, chopped
1/4 cup red onion, minced
Dressing:
1/4 cup sesame oil
1 1/2 Tablespoon sugar
2 Tablespoons rice vinegar
1 1/2 Tablespoon soy sauce
2 cloves garlic, minced or pressed
1/4 teaspoon red pepper flakes
1 lime, juiced
Garnish:
4 green onions, chopped
1/4 cup slivered almonds
2 Tablespoons sesame seeds
Directions
- In large bowl, toss together the slaw ingredients.
- In a separate bowl, whisk together dressing ingredients. Stir into slaw ingredients. Garnish with green onions, almonds, and sesame seeds and serve, or allow a couple hours for flavors to meld before garnishing. Serves 12 at 1/2 cup each.