Braden Family Cookbook
WITH A GINGER SOY DRESSING
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 and in
a steady stream, add the oils. 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 thoroughly.
Season with salt and pepper. Cover and refrigerate for at least 1 hour. Serve
chilled. The slaw can be made three hours ahead.
Yield: 8 servings