Slaw with Sesame Dressing

Kathy W


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.


★★★★★ 1 vote

20 Min
5 Min
Stove Top


  • 1 small
    head cabbage, shredded
  • 1 small
    carrot, grated

  • 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
  • 1/4 c
    white wine vinegar
  • pinch
    salt, to taste, if desired

How to Make Slaw with Sesame Dressing


  1. Place shredded cabbage and grated carrot in a medium bowl and mix together. Set aside.
  2. Cut jalapenos in half lengthwise and remove seeds and ribs. Dice into small pieces.
  3. In a small saucepan, heat sesame oil. Add jalapeno, onion and garlic. Cook and stir 1 minute.
  4. 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.

Printable Recipe Card

About Slaw with Sesame Dressing

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

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