Asian Coleslaw

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

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.

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

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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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

12 comments… add one

  1. Miss Becky January 10, 2011, 10:51 am

    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.

    Reply
    1. lacey - a sweet pea chef January 11, 2011, 2:37 pm

      Glad to help, Miss Becky! There’s definitely a place in my heart too for some good ‘ole creamy coleslaw, but it’s nice to change it up every now and then.

      Reply
  2. Christina @ Sweet Pea's Kitchen January 11, 2011, 5:04 pm

    Wow!! I love the colors in this coleslaw…beautiful! Nothing beats coleslaw and a pulled pork sandwich! I am definately bookmarking this recipe…can’t wait to try it! :)

    Reply
  3. Betty @ scrambled hen fruit January 11, 2011, 5:31 pm

    Beautiful colors here- anything this colorful just has to be healthy! I love that you’ve made it without mayo. This is a “must try”! :)

    Reply
  4. Caylee January 12, 2011, 1:51 pm

    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 !

    Reply
    1. lacey - a sweet pea chef January 13, 2011, 10:11 am

      Caylee, that is quite possibly the nicest thing anyone has said about my blog…ever. Thank you so much for your support and also for signing up for my newsletter!

      Reply
  5. Caylee January 12, 2011, 1:53 pm

    Oh, I just noticed that the link to your cookbook comes without the .com in the address.

    Reply
    1. lacey - a sweet pea chef January 13, 2011, 10:13 am

      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 :)

      Reply
  6. Belen May 24, 2013, 9:06 pm

    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.

    Reply
    1. lacey - a sweet pea chef May 28, 2013, 9:09 pm

      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

      Reply

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