Shelly's Recipe

ASIAN COLE SLAW

Category: Slaws

1 cup mayonnaise
1/3 cup red wine vinegar
2 teaspoons Old Bay seasoning
2 tablespoons sugar
1/2 teaspoon Sriracha Hot Chili Sauce
Pinch of salt
1/2 head green cabbage, finely sliced
1/2 head purple cabbage, finely sliced
2 carrots, peeled and grated
1 medium red onion, quartered stem to root end, layers removed and thinly sliced lengthwise (Chef Carlson calls this a “moon cut”)
Wonton wrappers, for garnish
Oil, for frying wonton wrappers
Green onions, thinly sliced, for garnish
Cilantro leaves, for garnish

In medium-sized bowl, thoroughly mix mayonnaise, vinegar, Old Bay, sugar, chili sauce and salt; cover and keep refrigerated until ready to assemble the salad.

Combine the cabbage, carrots and red onion and mix well.

Thinly slice wonton wrappers into threads and deep fry in hot oil. Drain and cool before using. Just before serving, combine the sauce and cabbage mixture, using only enough sauce to lightly coat the slaw mixture — don’t drown the salad. Top with sliced green onions, cilantro leaves and fried wonton threads. Serves 10