Yesterday I made a somewhat Japanese style cole slaw, just using my imagination, and then today I wrote the recipe down. Then I just found this thread which contains recipes that are extremely similar to what I made, especially Becky's. Here's my recipe: Vegetables: 1/2 Head red or purple cabbage (can substitute Napa cabbage); 2 cups when sliced 1/2 carrot, grated 1/2 red (or white) onion 1/2 bell pepper (red, green, or yellow) Dressing: 1 Tbsp grated fresh ginger 2 Tbsp Ponzu sauce* (or soy sauce or seasoned soy sauce) 1-1/2 Tbsp Black rice vinegar (or white vinegar, preferably rice) 3 Tbsp toasted sesame oil 1/4 tsp Sriracha sauce ( or other hot sauce), to taste 3 Tbsp mayonnaise Slice the cabbage into julienne strips, about 1/16”-1/8” thick Thinly slice the onion from root to top in 1/8” strips Cut the bell pepper into julienne strips, no more than 3/4” long x 1/8” thick All of this can be done on a mandolin or in a food processor with the slicer attachment, especially if making a larger batch. Toss all of the vegetables together and place in a bowl with tight fitting lid. Whisk together all of the ingredients for the dressing (except mayonnaise) in a small bowl and then whisk in mayonnaise. Use a stick blender for larger batches. Pour dressing over vegetables and toss until combined. Cover with lid and refrigerate for at least an hour (or overnight) before serving. Can serve sprinkled with toasted sesame seeds or Furikake. *Note: If not using Ponzu sauce, you can add Yuzu or lime juice for the citrus flavor. If you do not have sesame oil, you can use 1 tablespoon tahini plus 2 tablespoons salad oil. ------------------------------------- I think next time I might use miso in place of Ponzu sauce, but then I would have to add Yuzu or lime juice. I have lots of Yuzu fruit in my freezer that I have not gotten around to using. I used Napa cabbage because that's what I had on hand, but I prefer to make it with purple cabbage, mainly for looks.

Yes, arjay! We enjoyed a very successful slaw tasting, lol, trying all the ingredients together in different combinations. The unanimous slaw winner was the recipe from Bon Appetit: 1/4 cup red wine vinegar 2 tablespoons sugar 2 teaspoons coarse kosher salt 1/4 teaspoon celery seeds 3 green onions, thinly sliced 2 8-ounce packages coleslaw mix Whisk first 4 ingredients in large bowl. Mix in green onions. Add coleslaw mix; toss. The person who made this reduced the amount of sugar slightly. We thought the onions would be too strong but they were actually wonderful. And we ended up adding a small amount of a local Georgia vinegar based barbecue sauce to the pulled pork (because it needed some added moisture when sitting on top of a piece of cornbread) and added a tiny sweet gherkin pickle to the top! We christened this the Barbecue Parfait and I made twelve for our board meeting the next evening which were a huge hit with everyone. We have purchased red and white gingham tablecloths and I bought 120 cotton bandanas in navy blue to use as napkins, and we have four darling blue pitchers shaped like mason jars to take to the florist for daisies. I think it will be a great themed reception for the bluegrass band, the singers and their families, and our patrons! Btw, we are asking everyone who contributes food to this endeavor to use Martha White Cotton Country cornbread mix, as it is complete, EASY (just add water) and is not the least bit sweet. I am already thinking about our Celtic concert in mid May....it is the last of the season and DH and I are throwing a massive pub crawl theme party the next night for singers and spouses/SOs, our patrons and program advertisers. I am going to have to come up with two beer options, two wines, and a signature cocktail that uses Irish whiskey! And a LOT of heavy hors d'oeuvres that are good and at least faintly Irish. So please be thinking, as I will be calling on the GW peeps for help on that one, too!

Found this and it sounds so close to the one I posted except it has mustard in it. Almost Marzetti's Brand Slaw Dressing: (which comes in a glass jar from Your Grocer's Refrigerator Case.) Source: ThatBobbyGirl 2 cups light mayonnaise 2/3 cup sugar 1/4 cup white distilled vinegar 2 tablespoons prepared yellow mustard cabbage carrot celery salt Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved. Using a large and very sharp chef's knife, slice cabbage into shreds fine shreds. Thinly slice or shred carrot and combine with cabbage in bowl. Sprinkle lightly with celery salt and toss. While stirring, pour just enough dressing over the prepared vegetables to moisten them nicely. (After it sits a while, there will suddenly be more liquid in the bowl than you thought there was- it will come off the veggies. So don't overdo the dressing. You can always add more later if need be.) Cover and chill. Refrigerate unused portion of dressing for later use.

I did add the celery and green pepper. My 24 year old son said the celery "made it" for him! He liked the crunch it added. With that being said, if you know someone does not care for one or the other, I'd leave it out.