Mike's Asian Orange Ginger Slaw

Name: Mike's Asian Orange Ginger Slaw
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 cup Mayonnaise; 1 large Bag Mixed Slaw Mix [or, chop your own]; 3 1/2 tsp Orange Zest [packed]; 1 large Orange [fully juiced]; 1 1/2 tsp Minced Ginger [packed]; 1 tsp Sesame Oil; 2 tsp Sugar; 1/4 tsp White Pepper; 1 clove Garlic; 1 Blender; 1 Food Processer; 1 large Mixing Bowl; Fresh Cilantro; Fresh Chives; Sesame Seeds; Black Ground Pepper; Radishes [shredded]; Carrots [shredded]; Fresh Cilantro

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

There are a million different things you can do with this recipe but I'm forced to leave it as simplistic as I can due to family preference & allergies. This Asian inspired chilled slaw recipe is so light, refreshing, simple & so delicious - it literally smacks of Springtime with its distinctive orange and ginger floral notes!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

15 mins

6 servings

Asian Slaw
1 1/2 cupMayonnaise
1 largeBag Mixed Slaw Mix [or, chop your own]
3 1/2 tspOrange Zest [packed]
1 largeOrange [fully juiced]
1 1/2 tspMinced Ginger [packed]
1 tspSesame Oil
2 tspSugar
1/4 tspWhite Pepper
1 cloveGarlic
Kitchen. Equipment
1Blender
1Food Processer
1 largeMixing Bowl
Garnishments & Options
Fresh Cilantro
Fresh Chives
Sesame Seeds
Black Ground Pepper
Radishes [shredded]
Carrots [shredded]
Fresh Cilantro

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Steps

15 mins

1

Mix everything together in the Asian slaw section except for the bagged vegetables.
2

Blend in a blender for just a few moments.
3

Open your bag of mixed vegetables or chopped all of the vegetables you desire and place into a large bowl.
4

Mix about a cup of your orange ginger mayo mixture and pour over your slaw. Mix evenly. Or, you can add more of this sauce to your preference. Save the remaining mayonnaise mixture to smear on sandwiches, fish or even meats. If you need to thicken this mixture up for those, simply add more mayonnaise and mix.
5

Allow your Asian Coleslaw to chill in the fridge and serve it to the side of just about any main dish you care to. If taking this to a barbecue or picinic, garnish with orange and ginger slices if you possibly can. This will afford your guests a bit of insight into your dish without them having to ask. Enjoy!
6

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Cooksnaps

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MMOBRIEN @cook_2891564

on March 19, 2015 18:49

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!