Asian Coleslaw

We headed up to the cabin over the weekend. I knew there would be burgers and such so coleslaw seemed in order.

I adapted this recipe from epicurious.com.

Asian-Flavored Coleslaw with Rice Vinegar and Ginger

4 cups thinly sliced Napa cabbage (from about 1/2 large head)

1/2 cup thinly sliced green onions

3 tablespoons rice vinegar

2 tablespoons peanut oil

1 tablespoon minced peeled fresh ginger

1 teaspoon oriental sesame oil

1 teaspoon sugar

Combine cabbage and green onions in large bowl. Add vinegar, peanut oil, ginger, sesame oil, and sugar and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before continuing.)

I doubled it and there was plenty for six adults and three kids.