Vegetable Slaw with Creamy Asian Dressing
Except for the mayonnaise, this Asian-inspired slaw is very un-Southern. The combination of flavors and colors makes a grand addition to any summer picnic. Mirin is a sweet, low-alcohol rice wine, essentially “cooking sake.” Believe it or not, soy sauce actually did make it into Meme’s kitchen. She was once featured in an article in the local newspaper, and, I suppose, thinking her simple country recipes were not appropriate for the “big time,” she included a recipe for her stir-fry. It was a combination of broccoli, carrots, and snow peas, with soy sauce as a seasoning. The recipe might have been “exotic” back then, but Meme’s stir-fry technique was pure South: the vegetables cooked for a very un-stir-fry length of time—20 minutes!
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
To make the dressing, combine the mayonnaise, rice vinegar, mirin, soy sauce, lemon juice, and jalapeño in a small bowl. Set aside.
Step 2
To prepare the salad, halve the cucumber lengthwise and scrape off the seeds with a teaspoon. Slice the cucumber into 1/8-inch thick half-moons. Place the slices in a large bowl. Add the red and napa cabbages, radishes, carrots, red pepper, green onions, and sesame seed. Pour over just enough dressing to lightly coat. Season with salt and pepper and toss well to combine. Serve immediately.
sesame seed
Step 3
Sesame seed was brought to America by African slaves, whose word for it, benne, became part of the vernacular in the American South, specifically in the Low Country around Charleston, South Carolina. Black, brown, and even red sesame seed is available, but the most common color is a pale ivory-yellow. I like to use black when I want to make a bold visual statement. Sesame seed has a nutty, sweet flavor and is used in both sweet and savory cooking. (Mama, oddly enough, dislikes it so much that she picks the seeds off of her hamburger bun.)
