1 bunch (6 large) scallions, trimmed and thinly sliced
2 (16-ounce) bags coleslaw mix
1 small red onion, thinly sliced
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons grated fresh ginger (from about a 1-inch piece)
2 tablespoons white vinegar
2 tablespoons dark brown sugar
2 teaspoons sesame oil
2 teaspoons sesame seeds, optional
Kosher salt and fresh black pepper, to taste
In a large mixing bowl toss the coleslaw mix, the red onion and scallions together until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will lose its crunch.
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