• 1/4 c. extra virgin olive oil, divided
  • 3 T. freshly grated ginger
  • 1 T. freshly grated garlic
  • 1 bu. scallions, divided, very thinly sliced, white bottoms and green tops separated
  • 2 T. packed light brown sugar
  • 1/4 c. soy sauce
  • 1/4 c. mirin
  • ¼ rice wine vinegar
  • 1 t. toasted sesame oil
  • 2 c. very thinly sliced napa cabbage
  • 1 c. very thinly sliced green cabbage
  • 1 c. very thinly sliced red cabbage
  • 1 c. julienned carrots


Heat 2 tablespoons of olive oil in a small saucepan over medium-high heat. When oil shimmers, add ginger and garlic pastes to pan, along with half of the scallion whites, and cook, stirring constantly, until scallions have softened and ginger and garlic are lightly golden, about 2 minutes. Carefully add brown sugar, soy sauce, and mirin to the pan and whisk to thoroughly combine. Bring to a boil, reduce heat to low, and simmer until slightly reduced, about 5 minutes. Remove from heat and transfer to a bowl. Allow to cool completely before whisking in rice wine vinegar, toasted sesame oil, and remaining olive oil. Add cabbages, carrots, and remaining scallion greens to a large bowl. Add 1/4 cup of soy-ginger dressing and toss to thoroughly combine. Enjoy!


This slaw goes great with a pulled pork slider - shop our Pork Boxes to get pork shoulder delivered to you!