slaw with sesame dressing
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.
prep time
20 Min
cook time
5 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 small head cabbage, shredded
- 1 small carrot, grated
- DRESSING
- 1-2 - jalapenos (as little or as much as you like)
- 1 tablespoon onion, finely minced
- 1 - garlic, minced
- 1 tablespoon sesame oil
- 1/2 teaspoon fresh ground black pepper
- 3 tablespoons sugar
- 1/4 cup white wine vinegar
- pinch salt, to taste, if desired
How To Make slaw with sesame dressing
-
Step 1Place shredded cabbage and grated carrot in a medium bowl and mix together. Set aside.
-
Step 2Cut jalapenos in half lengthwise and remove seeds and ribs. Dice into small pieces.
-
Step 3In a small saucepan, heat sesame oil. Add jalapeno, onion and garlic. Cook and stir 1 minute.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Asian
Category:
Other Side Dishes
Category:
Other Salads
Diet:
Vegetarian
Keyword:
#cabbage
Keyword:
#sesame
Keyword:
#JALAPENO
Keyword:
#make ahead of time
Ingredient:
Vegetable
Method:
Stove Top
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