Asian Slaw

• 1/4 cup soy sauce
• 1/4 cup sugar
• 3/4 cup mayonnaise
• 3 cups shaved purple cabbage
• 3 cups shaved green cabbage
• 1/4 minced green onions
• 1/2 cup shaved red onion
• 1/4 cup vegetable or peanut oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons chopped fresh cilantro leaves
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1 tablespoon toasted sesame seeds

1. In a very small saucepan combine the soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes.
2. (Be careful not to burn; this cooks quickly!)
3. The soy-sugar mixture should coat the back of a spoon.
4. Set aside to cool completely.
5. When cooled, add 1 1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to use.
6. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon or grilled tuna.)
7. Combine the purple and green cabbages, minced green onions, the red onion, the vegetable oil, rice wine vinegar, chopped cilantro, sesame oil, the salt, and crushed red pepper, and toss thoroughly to combine.
8. Transfer to a serving bowl and sprinkle with the toasted sesame seeds.
9. Refrigerate while you prepare the chicken wings.

soy sauce, sugar, mayonnaise, cabbage, shaved green cabbage, green onions, shaved red onion, vegetable, rice wine vinegar, cilantro, sesame oil, salt, red pepper, sesame seeds

Taken from www.foodnetwork.com/recipes/emeril-lagasse/asian-slaw-recipe.html (may not work)