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Asian Coleslaw Dressing1 cup Michele Lex / The Perfect Purée of Napa Valley |
| • | 1 tbsp. The Perfect Purée Ginger Puree, thawed |
| • | 1/4 cup rice vinegar |
| • | 1/4 cup vegetable oil |
| • | 1 1/2 tbsp. sugar |
| • | Salt & fresh cracked pepper, to taste |
| Method: | |
| 1. | Combine all ingredients into a small bowl. Mix well. |
| 2. | Cover and chill for 20 minutes in the refrigerator. |
| 3. | Whisk to revive dressing then toss with pre-bagged coleslaw or fresh cut coleslaw vegetables. |