With just 3 tablespoons of sesame oil instead of mayonnaise, this is a much healthier take on coleslaw. Scallions, rice vinegar, and sesame seeds give it an Asian accent, while cucumber lends a cooling note. Admittedly, the sesame products aren’t local, but chef Anne Obelnicki allows herself some imported ingredients for variety’s sake.
Mix all vegetables in a large bowl. Toss with dressing (recipe below), and set aside to wilt at least a half-hour before serving.
Asian Cabbage Slaw Dressing:
In a medium-size bowl, whisk all ingredients together. Yield: about ¾ cup dressing