Wednesday, March 17, 2010

Asian Cole Slaw

This is fantastic! I love the flavor of this cole slaw...I think it is the best I have ever had! I like it better than traditional cole slaw. This slaw is even better when made ahead and allowed to marinate in the refrigerator for a while. The cabbage softens and melds into the flavorful dressing. This can be made up to 2 days in advance. -Kristin

2 1/2 c. shredded green cabbage
2 1/2 c. shredded red cabbage
1 1/2 c. shredded carrots
2 T. cilantro, finely chopped (opt.)
1/2 c. mayonaise, or more if desired
1 1/2 T. rice wine vinegar (or mirin or white wine vinegar)
1 T. sesame oil
2 T. sugar
salt and pepper

1-2 T. sesame seeds, toasted
  • Mix together all the shredded vegetables and cilantro.
  • In a seperate bowl combine the mayo, vinegar, sesame oil and sugar.
  • Pour dressing over cabbage mixture.
  • Toast sesame seeds in a dry skillet. Shaking occasionally and being careful to not burn. Remove from heat and let cool a bit.
  • Toss the seeds into the salad and season with salt and pepper.

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