The Raw Cooked Vegan

Sunday, March 20, 2011

Asian Cole Slaw

This is a great-tasting crunchy side to go with any of your main course dishes. You can also pile it on top of chopped romaine and throw in a handful of toasted black sesame seeds (which I did the following day). You can spice it up with more cayenne pepper if you like it spicy.


2 TBS fresh squeezed lemon or lime juice
1 TBS rice vinegar
1 tsp minced ginger
1 medium garlic clove, minced
2 tsp sesame oil
1/4 cup sunflower oil
2 scallions, minced fine (green and some white part)
sea salt to taste
cayenne pepper to taste

1/2 head of red cabbage, sliced thin
4 large carrots, grated
2 or 3 large handfuls of arugula, torn into pieces
2 large celery stalks, sliced/chopped
toasted black or white sesame seeds (optional)

In large lidded jar, combine dressing ingredients and shake well to combine.
In large serving bowl, mix together slaw ingredients. Pour dressing over and mix until combined. Sprinkle with sesame seeds if desired.

Best served same day. If you want to make it ahead of time, wait to pour dressing on until several hours before serving.

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