| Tangy Sesame Coleslaw |
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Side Dish |
| A sweet and tangy coleslaw; a great alternative to mayonaise based slaw |
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| Prep Time: 15 min. |
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| Inactive Prep Time: 30 min. |
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| Cook Time: 0 |
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| ingredients |
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| 2 bags |
cabbage/carrot mix |
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- In the largest bowl you have (we use a wok,) combine all of the liquids with the brown sugar and the grated ginger.
- Add the cabbage mix, red onion, scallions and bean sprouts.
- Toss to coat. A lot of the liquid will remain at the bottom of the bowl. This is normal.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld. Ingredients will soften into slaw.
- Before serving, add the sesame seeds and black pepper to taste and toss again.
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| 1 |
red onion (thinly sliced) |
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| 5 |
scallions |
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| 1 Tbl. |
fresh ginger (grated) |
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| 1 small handfull |
bean sprouts |
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| 1/4 cup |
vegetable oil |
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| 1/4 cup |
soy sauce |
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| 2 tsp. |
sesame oil |
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| 2 Tbl. |
rice wine vinegar |
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| 2 Tbl. |
brown sugar |
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This dish works well as a side dish with BBQ and Asian dishes, or as an appetizer. |
| 1 |
lemon (juiced) |
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| 2 tsp |
sesame seeds |
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| to taste |
black pepper |
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