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Crunchy Asian Coleslaw with Easy Ginger Sesame Dressing Ingredients 3 cups green cabbage shredded 2 cups red cabbage shredded 2 carrots julienned 3 cups bean sprouts 3 green onions diagonally sliced thin cup cilantro leaves cup mint leaves For slaw dressing 1 tablespoon ginger freshly grated 1 garlic clove minced 2 tablespoon vegetable oil any neutral oil 1 teaspoon toasted sesame oil 3 tablespoon rice wine vinegar 2 tablespoon oyster sauce 3 tablespoon light soy sauce 1 tablespoon honey teaspoon salt For garnish Toasted peanuts or toasted almonds or Asian fried shallot Toasted sesame seeds Instructions Make Asian dressing for the slaw by adding freshly grated ginger, minced garlic, vegetable oil, toasted sesame oil, rice wine vinegar, soy sauce, oyster sauce, and a pinch of salt in a jar
This version swaps mayo for the egg emulsion and skips the anchovies entirely same bold flavor, easier method
To measure your bust, wrap a flexible measuring tape around the fullest part of your chest, ensuring that the tape is parallel to the floor and snug but not too tight
Just let the spicy mongers get their fill
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