Asian Coleslaw

Asian Coleslaw

I love coleslaw and I am fascinated by the many variations out there. I usually have it with mayonaise as the dressing, and I was intrigued by Simply Recipe’s Southwestern Coleslaw, which uses olive oil and rice vinegar. So I made it to go with BBQ beef sandwiches last week and it was very good. I especially like the inclusion of cilantro. As we were eating it, Paul wondered if you could make an Asian version, using sesame oil instead of olive oil… well, that was all I needed to get started.

I served it with sesame noodles and teriyaki beef, which were okay (not blogworthy this time around), but this coleslaw turned out really well. The flavors are well-balanced. I used red cabbage, which I think has a more pronounced but subtle flavor than green, and works well with the mild rice vinegar.

• Lime juice - 1 Tblsp. (1/4 lime)
• Sugar - 1 tsp.
• Salt - 3/4 tsp.
• Onion Powder - 1 tsp.
• Sesame Oil - 2 tsp.
• Rice Vinegar - 2 Tblsp.
• Peanut Oil - 1 Tblsp.
• Cabbage - 4 cups, sliced very thin (I used 3/4 of a small red cabbage)
• Carrot - 1/2 cup, grated ( 1 large carrot)
• Red Onion - 1/2, sliced very thin
• Cilantro - 3 Tblsp., chopped

1. In a large bowl, combine the lime juice, sugar, salt, onion powder, oils and vinegar and blend well.
2. Add the cabbage, carrots, onions and cilantro and blend thoroughly.
3. Chill for 1 hour or more.

Serves 6.

Other Coleslaw recipes:

Classic Vinegar Coleslaw

Creamy, Crunchy, Crispy Tex-Mex Coleslaw

Creamy Red Coleslaw

Red Cabbage Coleslaw with Caraway Seeds and Dill

Tags: Asian, cabbage, cilantro, coleslaw, Picnics, Summer, Vegetarian