Servings: six to eight.
If you like crunchy slaw, serve this right away. If you prefer a softer cabbage texture, let the slaw rest for 10 to 15 minutes before serving.
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In a small bowl, whisk the vinegar, mayonnaise, olive oil, soy sauce, sugar, ginger, and serrano. Season to taste with salt and pepper.
Put the radicchio, both types of cabbage, mango, and scallions in a large bowl. Add the dressing and toss. Season to taste with salt and pepper and serve.
This slaw’s spicy kick is perfect with a pork stir-fry with ginger and garlic or a grilled flank steak marinated in soy sauce, rice vinegar, and ginger.
I've made this slaw a few times. It's very striking-looking and tasty. It's great with fish or shrimp with Asian flavors. Of course I salt the cabbage first for about 20 minutes and drain it, so the slaw can keep for a week.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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