Easy Summer Sides: Asian Slaw

We had our friends Pam and Tony over last week to meet Charlotte. I decided to make dinner but wanted to prepare it ahead of time. I made Barefoot Contessa’s Chinese Chicken Salad which everyone loved and served an Asian Slaw on the side.

I love using coleslaw mix as a base. All the prep work is done for you!  Tony said this was the best coleslaw he ever had. I thought it was delicious and the flavors complemented the chicken salad well.

The recipe calls for you to make much more of the soy glaze than you need.  Save it!  I used the leftover glaze the next night. I marinated some sushi-grade tuna in it and then seared the tuna.  I served the tuna with the remaining sauce on the side.  I roasted some asparagus for a simple, healthy and delicious meal.  Yum!

Asian Slaw
Adapted from Emeril Lagasse

• 1/4 cup soy sauce
• 1/4 cup sugar
• 3/4 cup mayonnaise
• 1 bag of coleslaw mix
• 1/4 minced green onions
• 1/2 cup sliced red onion
• 1/4 cup vegetable or peanut oil
• 3 tablespoons rice wine vinegar
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1 tablespoon toasted sesame seeds

In a very small saucepan combine the soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. (Be careful not to burn; this cooks quickly!) The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely. When cooled, add 1 1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to use. Reserve remaining soy glaze for another use.

Combine the slaw, minced green onions, the red onion, the vegetable oil, rice wine vinegar, sesame oil, the salt, and crushed red pepper, and toss thoroughly to combine.

Transfer to a serving bowl and sprinkle with the toasted sesame seeds.