Monday, January 9, 2012

Asian Cabbage Slaw

Here's the recipe for the Asian Slaw we had at dinner last night.

Asian Slaw

Asian Slaw
  • 1 large cabbage, shredded
  • 6 scallions, chopped
  • 2 carrots, chopped finely
  • 1 cup slivered almonds, toasted
  • 1/4 cup sesame seeds, toasted
  • 3 tablespoons sesame or canola oil
  • 3 tablespoons rice vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon grated ginger
Combine all of the ingredients in a large bowl and stir well. 

(Yields more slaw than you'd think!)


I love this slaw, even though I was never a big consumer of mayo-based cole slaw.  It's crunchy, tangy, and delicious. Unfortunately we didn't have all of the ingredients listed above for the slaw last night (due to my own lack of organization), but it was still a good side dish.
While the vegetables are all quite accessible, the sesame oil is both expensive and difficult to find.  We used canola oil because of this.  However, I don't think the slaw's taste suffers too much without the sesame oil. 
Ease of Preparation: 
The ingredients in this recipe require a fair amount of preparation, between the chopping and toasting; but, once the ingredients are ready, you just toss them into a bowl.  Easy.    
Non-vegan friendliness: 
I imagine this recipe is the same as a non-vegan version would be: it's an Asian-inspired cabbage slaw, so mayonnaise would never play a part. 

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