Slaw With Asian Mayo Dressing

• 2 (16 ounce) bags coleslaw mix (with carrots and red cabbage)
• 1 bunch scallion, trimmed, sliced thinly
• 1 small red onion, halved, sliced thin
• Dressing
• 1/4 cup soy sauce
• 1 lemon, juice of
• 1/2 cup mayonnaise
• 2 tablespoons grated fresh ginger
• 2 tablespoons cider vinegar (or white or rice vinegar)
• 2 tablespoons dark brown sugar
• 1 teaspoon dark sesame oil
• 2 teaspoons sesame seeds (optional)
• fresh ground black pepper (recipe calls for 20 grinds!)

1. Toss the coleslaw mix together with the scallions and red onion in a large bowl until everthing is well mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated.
2. When ready to serve, bring the slaw back to room temperature. Stir the dressing ingredients together in a small bowl until blended or shake together in a sealable plastic container.
3. Taste for salt and add a couple pinches if needed. Pour over the slaw, toss well, and serve within 1 hour or it will get wilted.

carrots, scallion, red onion, dressing, soy sauce, lemon, mayonnaise, ginger, cider vinegar, brown sugar, dark sesame oil, sesame seeds, fresh ground black pepper

Taken from www.food.com/recipe/slaw-with-asian-mayo-dressing-476412 (may not work)