Toasted sesame oil is sometimes used in East Asian cuisines. It is darker in color than sesame oil that has not been toasted, and it is much more aromatic. Combined with ginger and soy sauce, this slaw is full of flavor. Because of its strong flavors, it is best eaten alongside milder foods. Put some turkey on top for a lunch salad after Thanksgiving. Enjoy in fish tacos. Sauté with rice and tofu for a quick stir-fry.
This salad can be made and eaten for the next day or two, because cabbage holds up well to dressing.
Ingredients
Cabbage
- 1, 16-ounce bag of coleslaw mix or ½ a medium cabbage
Scallions
- 4 scallions
Carrots
- 2 medium, washed and peeled
Seeds
- ¾ cup pepitas (pumpkin seeds), sesame seeds, sunflower seeds, or chopped nuts
Dried_fruit
- ½ cup raisins, craisins, chopped apricots or dried cherries (optional)
Oil
- 2 Tablespoons extra olive oil (or other oil of choice)
Vinegar
- 1 Tablespoon rice vinegar
Soy_Sauce
- 1 Tablespoon low sodium soy sauce or tamari
Lemon_juice
- 1-2 Tablespoons (according to taste)
Sesame_oil
- 1 Tablespoon toasted sesame oil
Ginger
- 1 Tablespoon, grated fresh ginger or ¾ teaspoon powdered ginger
Sugar
- 1-2 Tablespoons of light or dark brown sugar
Instructions
Step 1
Slice scallions and cabbage, and grate the carrots. Add to a large bowl.
Step 2
Add nuts or seeds and dried fruit to the bowl. Mix well to combine.
Step 3
Combine all dressing ingredients into a small bowl, and whisk to combine.
Step 4
Pour dressing over salad and mix well to combine.
Notes
Nutrition facts below are for a version with dried fruit (raisins) and pumpkin seeds/pepitas.