This Asian-Inspired coleslaw recipe is a delicately sweet and slightly sour recipe which pairs well with chicken or fish dishes often found in summer. Try switching out the sesame products for toasted sesame oil and/or seeds for a bolder smoky flavor, or black seeds or oil for a deep, rich flavor. Feel free to add red chili paste or red pepper flakes to create a spicy dish for experience palettes. Top it with mandarin oranges and sesame seeds for presentation and much needed citrus notes.
Sesame and Oil
- ¼-cup mayonnaise
- 1-tablepoon sesame oil
- 1-tablespoon sesame seeds (optional)
- 1-tablespoon coconut oil
- 1-tablespoon sugar or other sweetener
- 1-tablespoon rice vinegar
- 1/8-teapsoon sea salt
- 1/8-teaspoon ground black pepper
- Juice of 1 mandarine orange and some zest
Basic Coleslaw Base
- 1-large head shredded green or purple cabbage
- 1-teaspoon fresh garlic diced
- ¼-cup fresh red, yellow or white onion diced
- 2 shredded or thinly sliced celery stalks
- 2 fresh, peeled mandarin oranges (also called Cuties)
Supplies needed to make coleslaw dressing and coleslaw salad
- Large bowl two-times as big as the amount of vegetables
- Small bowl or jar for dressing
- Small bowl to soak berries in
- Spoon measures
- Cup measures
- Knife
- Cutting board
- Small spoon
- Whisk
- Large spoon
Directions to Make Coleslaw
- Blend Dressing ingredients in a bowl using the whisk. (The addition of mayonnaise is optional, but a preferred dressing ingredient.)
- Set aside, preferably overnight in the refrigerator, to allow flavors to meld.
- Recipe, chop, shred, and blend coleslaw vegetable ingredients
- Stir coleslaw dressing into coleslaw vegetables.
- Top with mandarin segments and sesame seeds
- Chill the coleslaw salad in the refrigerator for an hour or two.
Serves 4 to 8