July 7, 2009

Slaw for everyone!

For 4th of July, I made a light and refreshing non mayonnaise based Cole Slaw to complement V's Pulled pork, the recipe for which should appear here shortly!

Sesame Coleslaw found on Epicurious

6 cups very thinly sliced green cabbage (about 1-pound head)
3 cups shredded peeled carrots
2 cups fresh spinach leaves, trimmed, thinly sliced
1/2 cup plus 1 tablespoon rice vinegar
1/4 cup oriental sesame oil
1/4 cup sugar
3 tablespoons minced peeled fresh ginger
2 teaspoons soy sauce
Additional fresh spinach leaves
1 1/2 tablespoons sesame seeds, toasted
about a 1/2 teaspoon garlic powder (Our addition)
Salt and Pepper to taste


Combine cabbage, carrots and sliced spinach in large bowl.

Whisk vinegar, oil, sugar, ginger and soy sauce in medium bowl until sugar dissolves. Season with salt and pepper. (Cabbage mixture and dressing can be made 1 day ahead. Cover separately; chill.)

Toss cabbage mixture with dressing. Season coleslaw with salt and pepper. Line platter with additional spinach leaves. Mound coleslaw on platter. Sprinkle sesame seeds over and serve.

This recipe made so much slaw, and we had no platters big enough to hold it all, so we just served it in the bowl that I mixed it in. It was super tasty and everyone seemed to like it!

1 comment:

  1. I sure do hate prep work, but if you get your significant other to do the chopping, this asian-style slaw is delicious...and perfect for 100+ degree weather BBQs!