ASIAN COLESLAW SESAME DRESSING
It's a perfect side dish, From sandwiches, burgers, tacos to grilled meats, this is an excellent coleslaw to go with any Asian theme meals. You can also serve it along with deep-fried foods to balance out the richness and grease, thanks to the crunchy texture and refreshing taste.
- 1 cabbage (I use ½ white and ½ purple)
- 1 carrot
- 1 bunch cilantro (½ cup after chopped)
- 1 green onion/scallion
- other vegetable choices (shelled edamame, bell peppers), Optional
- ½ cup apple cider vinegar
- 3 Tbsp sugar
- 2 Tbsp sesame oil toasted
- 2 Tbsp toasted white sesame seeds
- ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- freshly ground black pepper
MAKE THE DRESSING
- In a large bowl, combine apple cider vinegar, granulated sugar, sesame oil, kosher salt, and sesame seeds. (sugar can be replace to maple syrup or honey or even dietary sugar, it's optional, to your preference
- Add freshly ground black pepper and whisk well to combine until sugar is dissolved.
PREPARE THE SALAD
- Peel and julienne the carrot and cut the length in half if necessary.
- Chop cilantro into ½ inch pieces and finely cut the green onions.
- Remove the core of the cabbage and cut (or shred) the cabbage into thinly slices.
- If you use two kinds of cabbage, cut the other one. Wash under cold water and drain completely
- Add all vegetables in the bowl with the dressing in it. Toss everything and refrigerate for 30 minutes before serving.