Just like coffee, mushrooms, and wine, I believe coleslaw is an acquired taste. The crunchy with the creamy, the sweet with the bitter, it takes a little getting used to. Some people never do find a liking for it. Here is a unique combination of ingredients to change up the usual coleslaw and perhaps attract some hesitant eaters.
Fusion meals are continually popular. Putting a little Asian touch on a standard American side dish takes the coleslaw to a whole new level. Some garlic and ginger, an optional bit of heat, and a few peanuts might be just the thing to get naysayers to try it again.
1/2 cup light sour cream
1/4 cup fat free mayonnaise
2 teaspoons sugar
1 1/2 teaspoons seasoned rice vinegar
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
2 teaspoons chili paste, optional (I used Sambal Oelek)
3 cups chopped napa cabbage (also called Chinese cabbage)
1/2 cup chopped celery
1/2 cup chopped green onion
1/2 cup grated carrot
2 tablespoons chopped fresh cilantro
1/4 cup chopped peanuts
In a small bowl, combine sour cream, mayonnaise, sugar, vinegar, garlic, salt, pepper, ginger, and chili paste, if using. In a large bowl, combine cabbage, celery, green onion, carrot, and cilantro. Add dressing ingredients and stir to combine. Toss in peanuts just before serving. Serve immediately. Makes 6 1/2-cup servings.