Crunchy Asian Slaw with Roasted Ginger Recipe

 
McCormick for Chef No Photo

Yield: 4-1 cup servings


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
Mirin 4 tsp Combine Mirin, soy sauce, sugar, sesame seeds and roasted ginger over low heat until sugar dissolves. Allow to cool and whisk in sesame oil and vegetable oil. Toss dressing together with the coleslaw mix, red cabbage, snow peas and red onion. Garnish with more sesame seeds if desired.

soy sauce 4 tsp
sugar 2 tbsp
Sesame Seeds, Black 1/2 tsp
Sea Salt, Asian Style Spiced 1 tsp
1/2 tsp
sesame oil 1 tsp
vegetable oil 1/4 cup
coleslaw mix 1 cups
red cabbage, thinly sliced 2 cups
snow peas, julienned 1 cup
red onion, thinly sliced 1/4 cup
Ingredients Quantities Instructions
Mirin 1/2 cup Combine Mirin, soy sauce, sugar, sesame seeds and roasted ginger over low heat until sugar dissolves. Allow to cool and whisk in sesame oil and vegetable oil. Toss dressing together with the coleslaw mix, red cabbage, snow peas and red onion. Garnish with more sesame seeds if desired.

soy sauce 1/2 cup
sugar 3/4 cup
Sesame Seeds, Black 3 tsp
Sea Salt, Asian Style Spiced 2 tbsp
1 tbsp
sesame oil 2 tbsp
vegetable oil 1 1/2 cups
coleslaw mix 12 cups
red cabbage, thinly sliced 12 cups
snow peas, julienned 6 cups
red onion, thinly sliced 1 1/2 cups
Ingredients Quantities Instructions
No Resize Selected
Chef's Tip: Top with crushed peanuts and chopped cilantro for added crunch and flavor.

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