Asian Cabbage Slaw

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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.

Ingredients

1/2 large (or 1 whole small) Napa cabbage, washed and cut into thin strips across the leaf

1 large (or 2 small) cucumbers, washed, peeled (optional), and cut into thin matchsticks

1 carrot, peeled and shredded

4 scallions, sliced thinly crosswise

Asian Cabbage Slaw Dressing (see accompanying recipe)

Instructions

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:

Ingredients

1/2 cup brown rice vinegar

3 tablespoons sesame oil

2 tablespoons toasted sesame seeds

1/4 teaspoon kosher or sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon granulated sugar

Instructions

In a medium-size bowl, whisk all ingredients together. Yield: about ¾ cup dressing

Cooking & Recipes

Yield:

4 to 6 servings

Preparation Time:

30 minutes

Start to Finish Time:

30 minutes

Preparation Method

No Cook

Source

Yankee Magazine

Reader Comments

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Would highly recommend. So

Would highly recommend. So delicious 4 of us polished off the entire bowl! I used apple cider vinegar because I didn't have rice vinegar. Also used white/green cabbage from our garden instead of Napa. Such a hit that I will be making it again this weekend for a birthday BBQ. Dressed salad okay overnight, but I'd recommend eating it by the next day otherwise it looses its crunch.