Asian Coleslaw

Okay.  So…the holidays are over, 2010 is over and all those delicious — but evil — sweet treats have either been eaten, given away or made their way to the trash.

Asian Coleslaw recipe and images by Lacey Baier, a sweet pea chef

Not that I’m not still craving something sweet pretty much every other minute.  ‘Cuz I am.  I just also want to have something nice and light to balance out all the sweets.  Err…I mean cravings.

Asian Coleslaw

As I believe I’ve mentioned before in my post on Apple Cider Pulled Pork Sandwiches, I am a big fan of coleslaw.  I am also a a big complainer about coleslaw, meaning I tend to be quite particular.  Fortunately, this “complaining” only extends to my taste in coleslaw (yeah, right!).

Asian Coleslaw recipe and images by Lacey Baier, a sweet pea chef

So, when I saw we had a plethora of carrots and cabbages from our CSA, I decided to try out some Asian Coleslaw.  I thought I’d make it sans mayonnaise, not only to be lighter and healthier, but also because I have yet to perfect “my kinda coleslaw” and I didn’t want to get too particular.  Hopefully, that makes sense.

Either way, this Asian Coleslaw came out perfectly: crisp, light, tangy — but a bit sweet — and a hint of toasted sesame seeds.  Yum.

Incidentally, this coleslaw actually complimented my Texas Beef Brisket sandwiches quite nicely.

Asian Coleslaw recipe and images by Lacey Baier, a sweet pea chef

Though my quest for a great regular coleslaw recipe remains for another day, I now know I will always have a terrific go-to, healthy, non-mayonnaise version to enjoy.

Asian Coleslaw

2 tbsp. sesame seeds
4 tbsp. rice vinegar
2 tbsp. vegetable oil
2 1/2 tsp. soy sauce
2 tsp. sesame oil
2 tsp. sugar
2 cups (about 1/2 head) shredded red cabbage
2 cups (about 1/2 head) shredded green cabbage
2 cups (about 4 carrots) shredded carrots
kosher salt, to taste
ground black pepper, to taste

Directions

Heat a small skillet over medium heat. Add the sesame seeds and toast, stirring occasionally, until lightly browned, about 3-4 minutes. Transfer seeds to a small bowl and set aside.

In a small bowl, whisk together rice vinegar, vegetable oil, soy sauce, sesame oil and sugar. Set aside.

In a large bowl, combine shredded cabbages and carrots. Toss to combine. Add vinegar mixture and toss to coat. Season with kosher salt and ground pepper, to taste.

To serve, sprinkle with toasted sesame seeds.

Enjoy!

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As always, I want to thank you for visiting. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!

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Comments

  1. says

    Hi there just wanted to give you a brief heads up and let you know
    a few of the pictures aren’t loading correctly. I’m not
    sure why but I think its a linking issue. I’ve tried it in two different internet browsers and both show the same results.

    • says

      Hi Belen,

      Thanks for bringing this to my attention. I have been having some technical difficulties with my site recently that may be the cause of this. I just confirmed all the photos are showing up now for me. Please let me know if you continue to have trouble viewing the photos.

      Lacey

    • says

      Caylee, thank you SO much for catching that typo! We have been trying to figure out why on earth the link wasn’t working for some people. Guess I just looked at it too many times to actually “see” the problem. You’re a life saver!!!! The error has been fixed :)

  2. says

    Congrats on your recipe book, Lacey. Just subscribed to your newsletter – I love how it says “sweet” when I confirm ! I’ve been following your blog for quite a while now. You really take the cleanest, most beautiful photos of any blog on the internet. I put you at the top of my Google Reader list.

    Very excited to get the recipe book !

  3. says

    this post is so timely Lacey, as I much prefer a coleslaw w/o mayo dressing and I’ve been on the hunt for something precisely like this recipe. I ate out a lot over the past weekend, and every meal was served with creamy coleslaw for some reason. it was good, but oh…the calories.

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