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 shredded red cabbage about 1/2 head
- 2 cups shredded green cabbage about 1/2 head
- 2 cups shredded carrots about 4 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.
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