Thursday, January 20, 2011

Chinese Sesame Slaw - Easy















The kosher deli counter at my local Try-n-Save sells Chinese Sesame Slaw.  A concoction of Asian-ish ingredients, it is a nice alternative to the standard cole slaw  (Deli Guy literally said, "Try it, you'll like it!").  However, oil seems to be a major ingredient, practically oozing out of the sealed plastic container.   

With help from the intertubes, I managed to create somewhat of a clone, but with less ooze oil.  It can be made up to a day in advance, easily doubled, and travels well to a picnic, barbecue or Hadassah paid-up meeting.

Use almonds of the slivered persuasion to mimic the deli-counter version, otherwise use sliced or omit them entirely without causing any severe tire damage. 

Chinese Sesame Slaw - Easy
Serves:  4-6

1/4 cup rice vinegar
2 Tbl.  soy sauce (low-sodium okay)
2 tsp. honey
2 tsp. ground ginger
2 tsp. dark sesame oil
1 Tbl. vegetable oil
1/4 tsp. coarsely ground black pepper
1 Tbl. fresh lime juice
1/2 of a 16 oz. bag fresh coleslaw mixture (pre-shredded cabbage and carrot)
2 tsp. sesame seeds
1/4 cup slivered almonds, toasted (optional)














In a cup whisk together first 8 ingredients to make the dressing. Into a large bowl dump out the bag of coleslaw. Pour dressing over slaw and  toss gently to coat.














Sprinkle with sesame seeds and almonds. 

Serve immediately as a side dish or store, covered, in the fridge for up to a day.

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