Saturday's Nosh, Asian Pickled Cole Slaw, from ThePerfectPantry.com is a quick and easy side dish. I would pair this Asian Slaw with Gloria Ferrer Sonoma Brut. I'm a big fan of paring sparkling wine and champagne with Asian cuisine ~ Cheers!
Wine Pairing: Gloria Ferrer Sonoma Brut
Yield: Makes 4 cups; serves 8 or more.
14-oz bag store-bought cole slaw mix, or 1/2 head of green cabbage plus 1/2 head of red cabbage, shredded
3/4 cup rice vinegar
2 Tbsp agave nectar
1 Tbsp grated fresh ginger root
1/2 tsp Sriracha, or more to taste
Juice of 1/2 lime
1/2 tsp kosher salt
1/4 tsp black pepper
If using store-bought cole slaw mix, rinse it in a colander under cold water. Drain, and spin dry in a salad spinner. Set aside.
In a large mixing bowl, combine remaining ingredients and whisk together.
Stir in the cole slaw mix, and toss well to combine. Let the slaw sit at room temperature for 15 minutes, then toss again. Refrigerate for at least one hour, and up to two days.
Use a slotted spoon to serve the cole slaw, as quite a bit of liquid will collect in the bowl as the slaw sits in the refrigerator.
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