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
- 1 tbsp olive oil oil
- 2 1/2 tsp low sodium soy sauce
- 1 tsp sesame oil
- 1 tsp coconut 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
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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.
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In a small bowl, whisk together rice vinegar, olive oil, soy sauce, sesame oil and coconut sugar. Set aside.
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In a large bowl, combine shredded cabbages and carrots. Toss to combine. Add vinegar mixture and toss to coat.
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To serve, sprinkle with toasted sesame seeds.
It’s been forever since we made this
Is it possible to email the recipe for your Asian cole slaw to myself. Your website might allow me yo do so but I just don’t see how. Help…!
You’re correct that there is no current way to email yourself the recipe. You can copy the recipe and email to yourself or the link.
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.
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
Oh, I just noticed that the link to your cookbook comes without the .com in the address.
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 🙂
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 !
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!
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”! 🙂
Thank you, Betty! Love to know what you think 🙂
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! 🙂
Thanks, Christina! I hope you like it 🙂
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.
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.