Slaw with Sesame Dressing

Kathy W

By
@Kattyw

This is sweet, sour and has some heat to it.

The original recipe was in a local paper some years ago. It calls for the dressing to be added to the slaw hot, but I prefer to let it cool a few minutes. I like the cabbage more crisp. You can make it ahead of time - just gets better as it sets.
The recipe can easily be doubled.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
20 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

1 small
head cabbage, shredded
1 small
carrot, grated

DRESSING

1-2
jalapenos (as little or as much as you like)
1 Tbsp
onion, finely minced
1
garlic, minced
1 Tbsp
sesame oil
1/2 tsp
fresh ground black pepper
3 Tbsp
sugar
1/4 c
white wine vinegar
pinch
salt, to taste, if desired

Step-By-Step

1Place shredded cabbage and grated carrot in a medium bowl and mix together. Set aside.
2Cut jalapenos in half lengthwise and remove seeds and ribs. Dice into small pieces.
3In a small saucepan, heat sesame oil. Add jalapeno, onion and garlic. Cook and stir 1 minute.
4Add vinegar, sugar, pepper and salt (optional). Cook and stir until sugar is dissolved. Pour hot dressing (or allow dressing to cool for a few minutes) over slaw mix and toss to coat. Let stand for at least 30 minutes to a hour, stirring occasionally. (You can even let it set overnight.) Just before serving, drain and place slaw in a serving dish.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian