The other day I was craving something asian but I didn’t have the time to make a traditional asian dish. I jumped on foodgawker and found an sesame ginger dressing that would pair perfect with some coleslaw. This recipe was simple, quick, healthy, and delicious. This coleslaw gets better the longer it sits in the dressing because the veggies are so fibrous it takes time for them to absorb the flavors. This coleslaw recipe makes a large batch and it keeps for days in the fridge so you can enjoy your crunchy asian slaw for many many meals!
INGREDIENTS (SESAME GINGER DRESSING)
-4 Tbsp rice wine vinegar
-2 Tbsp lemon juice
-4 Tbsp soy sauce
-6 Tbsp sesame oil
-2 Tbsp agave (or raw honey)
-4 large garlic cloves (minced)
-2 Tbsp fresh ginger (minced)
-1 bag of coleslaw mix (pre-chopped)
-1 bag broccoli slaw
-1 bag purple cabbage (pre-chopped)
-3 Tbsp sesame seeds
-1/3 cup slivered almonds
-S & P to taste
In a large mixing bowl empty the coleslaw, broccoli slaw, and shredded purple cabbage. Sprinkle salt, pepper, almonds, and sesame seeds over the top of your slaw. Set aside. In a measuring cup combine rice wine vinegar, lemon juice, soy sauce, sesame oil, agave nectar, minced garlic, and minced ginger root. Mix well then pour the dressing over the top of your dry coleslaw mixture and toss until the dressing has fully coated the shredded veggies. Place in the fridge for one hour then serve and enjoy!