For this week's game, we're featuring MSU's Cowles House recipe for Asian Slaw, recommended by Executive Sous Chef Patrick Merz.

Saturday afternoon the Michigan State Spartans continue their season with a home game against the University of South Florida. Kickoff is at 12:00 p.m. in Spartan Stadium. Here's hoping that this week's game is a little less rainy than last Friday! Tailgating is allowed in campus lots beginning at 7:00 a.m.

For this week's feature in our Fan Faves & Raves series, we asked Patrick Merz, Executive Sous Chef at MSU's Cowles House, to recommend a recipe that is very popular at Cowles House receptions, including the occassional tailgate party. He shared a recipe for Asian Slaw. This is a great, light salad, perfect for a late summer tailgate picnic.

Cowles House on the campus of Michigan State University (Photo: MSU Communications and Brand Strategy)


(Recipe makes 24 servings)


For the Dressing

  • 1 cup honey
  • 1 cup vegetable oil
  • 1 cup unseasoned rice vinegar
  • ΒΌ cup soy sauce
  • 1 teaspoon Asian sesame oil
  • 1 teaspoon Sriracha sauce (Thai hot sauce - optional)
  • 2tablespoon minced fresh ginger
  • 2 large garlic clove, minced

For the Slaw

  • 8 cups shredded Napa cabbage
  • 4 cups prepared shredded carrots
  • 2 red bell pepper, thinly sliced into bite-sized pieces
  • 2 cup cooked and shelled edamame
  • 4 medium scallions, finely sliced
  • 1 cup chopped salted peanuts (or you can leave them whole or peanut allergy omit)
  • 1 cup loosely packed chopped fresh cilantro


Make the dressing by combining all of the ingredients in a medium bowl. Wisk until the mixture has come together. Set aside.

Combine all of the slaw ingredients in a large bowl. Add the dressing and toss well. Let sit at least ten to twenty minutes so vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary. Serve ice cold!

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