Normally, with ham, I would want to serve North Carolina coleslaw, but Jan is not overly fond of this. She finds the harsh Western vinegar too sour. She prefers the more gently sweet and sour flavors of Asian coleslaw made with rice wine vinegar.
Karl’s Colorful Asian Coleslaw
2 Tbs. rice wine vinegar
2 Tbs. peanut oil
1 Tbs. soy sauce
1 Tbs. minced fresh ginger root
2 tsp. Karl’s Mandarin Orange Infused Ssugar
½ tsp. dry yellow mustard
1 clove garlic mashed to a paste
2 cups green cabbage, thinly sliced
2 cups napa cabbage, thinly sliced
1 cup red cabbage thinly sliced
1 cup fresh cilantro, coarsely chopped
1 stalk celery, chopped
½ cup red onion, thinly sliced
1/2 red bell peppers, thinly sliced
1 Tbs. black sesame seeds, toasted
2 heirloom carrots, shredded
1. Whisk together the vinegar, oil, soy sauce, ginger, sugar, mustard, and garlic in a small pot over a medium heat for two minutes. Let the dressing cool.
2. In a large bowl, mix the cabbages, cilantro, carrots, onion, and bell pepper.
3. Pour the dressing over the salad and toss to coat.
4. Let the salad meld for 30 minutes on the counter, tossing occasionally
5. Add the most of the toasted sesame seeds and toss one final time.
6. Transfer to a salad bowl and garnish with the shredded carrots and the remaining sesame seeds.