Braden Family Cookbook

Chuck Braden

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SLAW WITH A GINGER SOY DRESSING                                                 Stolen

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

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