Asian Cole Slaw
From chef and author Wolfgang Puck
Monday, June 6, 2005
Nothing says summer quite like the smell of fire on the grill. Chef Wolfgang Puck joined "Good Morning America" with great grilling recipes and sides for your summer barbecue.
Ingredients
Directions
Slice half of the scallions, cabbage and carrot into thin julienne and place in a salad bowl.
Reserve the remaining scallions, which you have also julienned.
In a small bowl, combine the mayonnaise, rice wine vinegar, honey and sesame oil until thoroughly mixed and pour over cabbage mixture.
Salt and pepper to taste and let marinate for 1/2 hour before serving.
Appetizers
Asian Cole Slaw