Slaw with Sesame Dressing
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.
1 smallhead cabbage, shredded
1 smallcarrot, grated
1-2jalapenos (as little or as much as you like)
1 Tbsponion, finely minced
1 Tbspsesame oil
1/2 tspfresh ground black pepper
1/4 cwhite wine vinegar
pinchsalt, to taste, if desired
How to Make Slaw with Sesame Dressing
- Place shredded cabbage and grated carrot in a medium bowl and mix together. Set aside.
- Cut jalapenos in half lengthwise and remove seeds and ribs. Dice into small pieces.
- In a small saucepan, heat sesame oil. Add jalapeno, onion and garlic. Cook and stir 1 minute.
- Add 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.