Asian Ginger & Soy Coleslaw Salad

1. 1

   ["To make the dressing, place the first eight ingredients in a glass or stainless steel bowl and whisk them together thoroughly.", "You can choose to mix the ingredients in a blender for about 10 seconds until fully combined.", "Transfer to a large bowl and let stand, covered, for 30 minutes to let the flavors combine naturally.", "Makes approximately 1 cup of vinaigrette (save extra dressing for future salads or to marinate chicken or meat for grilling)", "Wash and shred the red cabbage and white cabbage by hand or with a food processor.

2. 2

   You can use as much cabbage as you wish to serve, I usually use about half the white cabbage and less than half of the red cabbage as they tend to be larger.", "Place the shredded cabbage in a large deep bowl, add the shredded carrot, chopped cucumbers and sliced daikon radish and mix well.", "Dress with the vinaigrette to your taste a few minutes prior to serving to allow the flavors to combine well. You can sprinkle with toasted sesame seeds if desired.", "Serve along with the prepared seaweed salad I love this as a delicious side dish to my asian chicken patties and vegetable rice cakes."]

* Per serving · 4 servings · Values may vary.