Recipe

Maw Maw's Slaw With A Ginger Soy Dressing

This can be served as a great side with an Asian flair. Or try it in a sandwich, like the "Fried Spicy Ipswich Clam Rolls," recipe.

  • Yield: 8 servings

Ingredients

  • 1 egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped garlic
  • 1 teaspoon minced fresh ginger
  • 2 tablespoons soy sauce
  • Freshly ground black pepper
  • 1/2 cup vegetable oil
  • 1/2 cup sesame oil
  • Salt
  • 1/2 pound white Napa cabbage, shredded (about 2 cups)
  • 1/2 pound red cabbage, shredded (about 2 cups)
  • 1/2 pound fresh spinach, trimmed, washed, and shredded (about 2 cups)
  • 1 cup thinly sliced red onions
  • 1 cup chopped green onions, green parts only
  • 1/2 cup chopped parsley
  • 2 teaspoons sugar

Directions

  • In a food processor fitted with a metal blade, combine the egg, mustard, garlic, ginger and soy sauce. Process until smooth. Season with black pepper. With the machine running, slowly add the oils in a steady stream and process until the mixture is thick and creamy. Season with salt and pepper if necessary.
  • Place the Napa cabbage, red cabbage, spinach, red onions, green onions, parsley, and sugar in a large salad bowl. Mix well. Add the mayonnaise mixture to the greens and toss to mix well. Season with salt and pepper. Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made three hours ahead.