About Slaw with Spicy Cilantro Dressing

Oh my God, you guys (every time I say this I think it in the voice of Michael Ian Black; I do not know why), I love slaw! I love slaw SO MUCH! That's a pretty weird thing to say, isn't it? BUT I DO. And since this is Memorial Day Weekend, I thought maybe one or two of you are going to a cookout. And maybe one or two of you are in charge of bringing a side dish. And maybe one or two of you would like to bring an INTERESTING side dish. And if all that is true, then maybe one or two of you would like to make this INTERESTING slaw.

If so, you need this stuff for the dressing:

• 1/4 cup rice vinegar (not seasoned)
• 2 teaspoons sugar
• 1 teaspoon grated peeled ginger
• 2 tablespoons vegetable oil (for a slightly Asian flair, substitute 1/2 tablespoon with sesame oil)
• 1 fresh serrano chile, finely chopped, with seeds
• 1 bunch scallions, sliced
• 1/2 cup coarsely chopped cilantro
• 1/2 teaspoon salt

Whisk all that together.

And you're done!

Just kidding. You need some actual "slaw." And the beauty of "slaw" is that "slaw" can be anything. I'm not kidding! If you can shred it, you can slaw it. Here, I have some red cabbage, carrot, radish, and green onion, along with the cilantro and chile for the dressing.



Or, you know what? They actually sell bags of already shredded slaw at the grocery store if you want to be lazy about it. Me? I like to do things the hard way. TWSS.

So get your vegetables shredded and put them in a bowl, or open the bag and pour the contents into a bowl (WHATEVER), drizzle your dressing over everything and give it a toss.



And keep giving it a toss, every few minutes, for at least 10 minutes. AND THEN EAT NOM NOM NOM.



(Incidentally, this will keep in the fridge for a few days and stay all crunchy and delicious. Also, if you use a whole head of cabbage, you might want to think about doubling up the amount of dressing you use. Also, also, this is REALLY good on sammiches and burgers and junk.)