vinaigrette coleslaw

Refreshing and colorful Asian Coleslaw with Sesame Dressing recipe - a perfect salad to complement BBQ meats, taco dinner, Ahi tuna steak, and other Asian dinner menus.

Asian Coleslaw with Sesame Dressing

cabbage ((I use ½ green and ½ purple))

carrot

cilantro (coriander) ((½ cup after chopped))

green onion/scallion

vegetable choices ((shelled edamame, bell peppers))

apple cider vinegar

Tbsp sugar

Tbsp sesame oil (roasted)

Tbsp toasted white sesame seeds

salt

black pepper

Gather all the ingredients.

In a large bowl, combine apple cider vinegar, granulated sugar, sesame oil, kosher salt, and sesame seeds.

Add freshly ground black pepper and whisk well to combine until sugar is dissolved.

Make the dressing

Peel and julienne the carrot and cut the length in half if necessary.

Chop cilantro into ½ inch pieces and finely cut the green onions.

Remove the core of the cabbage and cut (or shred) the cabbage into thinly slices.

If you use two kinds of cabbage, cut the other one. Wash under cold water and drain completely (I use the salad spinner – works wonderful!).

Add all vegetables in the bowl with the dressing in it. Toss everything and refrigerate for 30 minutes before serving.

Prepare the salad

You can keep the salad in the refrigerator for up to 24 hours. I don&#x27;t recommend making this dish ahead (1-2 hours is okay, but not a day before). Enjoy it soon while crunchy and fresh!

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Asian Coleslaw with Sesame Dressing

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Asian Coleslaw with Sesame Dressing

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