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Asian Coleslaw
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Description
This Asian Coleslaw came out perfectly: crisp, light, tangy, a bit sweet, and with a hint of toasted sesame seeds. Yum.
Ingredients
- 2 Tablespoons Sesame Seeds
- 4 Tablespoons Rice Vinegar
- 2 Tablespoons Vegetable Oil
- 2-½ teaspoons Soy Sauce
- 2 teaspoons Sesame Oil
- 2 teaspoons Sugar
- 2 cups (about 1/2 Head) Shredded Red Cabbage
- 2 cups (about 1/2 Head) Shredded Green Cabbage
- 2 cups (about 4 Carrots) Shredded Carrots
- 1 pinch Kosher Salt To Taste
- 1 pinch Ground Black Pepper To Taste
Preparation
Heat a small skillet over medium heat. Add the sesame seeds and toast, stirring occasionally, until lightly browned, about 3-4 minutes. Transfer seeds to a small bowl and set aside.
In a small bowl, whisk together rice vinegar, vegetable oil, soy sauce, sesame oil and sugar. Set aside.
In a large bowl, combine shredded cabbages and carrots. Toss to combine. Add vinegar mixture and toss to coat. Season with kosher salt and ground pepper, to taste.
To serve, sprinkle with toasted sesame seeds.
Enjoy!
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