It's summer, which means picnics and cookouts and plenty of gatherings where you'll need to bring a side dish. Here is an awesome Asian variation of the ol' standby, coleslaw--but since this one is mayo free, you don't have to worry about food poisoning if it sits on the buffet in the heat for a while.
1 bag prepared coleslaw mix with green, and red cabbage and carrots
1 cup of coarsely chopped cilantro
1/2 cup plus 1 Tbsp. rice wine vinegar
1/4 cup toasted sesame oil
1/4 cup sugar
3 Tbsp. minced ginger
2 tsp. Tamari or soy sauce
salt
3 Tbsp. toasted sesame seeds
Pour coleslaw mix into a bowl and add cilantro. Toss to combine.
Combine vinegar, sesame oil, sugar, ginger and soy sauce in a small bowl. Whisk to combine and completely incorporate sugar. Pour dressing over the slaw and toss to combine. Cover bowl and place in refrigerator for 1-2 hours. (Can be made up to 4 hours in advance.) Taste and adjust seasoning with salt, if desired. Just before serving, sprinkle toasted sesame seeds over the top.
HINT: To toast sesame seeds, heat a small skillet over medium heat, add sesame seeds and swirl continuously until seeds are lightly browned. Remove from heat and cool.
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