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Parve
Easy
40 Minutes
Diets 
This creamy dressing is also great on broccoli slaw or as a dressing on a kale salad. Feel free to add slivered toasted almonds or toasted sunflower or sesame seeds for extra crunch. The dressing can be made a few days ahead of time and stored in the refrigerator until ready to use.
1/2 cup Gefen Mayonnaise
2 tablespoons mirin or sweet white wine, such as Bartenura Moscato
2 tablespoons rice vinegar
1 tablespoon Gefen White Vinegar
1 tablespoon Glicks Soy Sauce (use a wheat-free version for gluten-free)
1 tablespoon lime juice
2 tablespoons Gefen Sesame Oil
1 (16-ounce) bag shredded green cabbage
1 (10-ounce) bag shredded red cabbage
1 cup shredded carrots
1 cup chives, chopped
1/2 cup red onion, thinly sliced
4 scallions, thinly sliced
1/2 cup chopped cilantro (optional)
1/4 cup toasted peanuts (optional)
Prepare the dressing: In a small bowl, whisk together mayonnaise, mirin, rice vinegar, white vinegar, soy sauce, lime juice and sesame oil. Set aside.
In a large bowl, combine green and red cabbage, carrots, chives, red onion, scallions and cilantro, if using.
About one to two hours before serving, pour dressing over slaw. Sprinkle with peanuts as a garnish.
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