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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.
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.
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!).
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.
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.
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
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.
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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