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.



 

    Serves: 6 servings    Total Time:  20 minutes Prep Time: 15 minutes Cook Time: 0 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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.

## Nutrition Information

  Calories: 230 Calories Fat: 14g Saturated Fat: 2g Carbohydrates: Net Carb: 24g Dietary Fiber: 4g Protein: 6g Sodium: 365  

## Dietary Restrictions

 Vegan