This crispy and colorful slaw consists of red and green cabbage, peppers, carrots, radishes and green onions coated with a sesame dressing you might want to make for another use as well. It’s is another adapted recipe. The original recipe called for taking sesame seeds and toasting them then using a mortar and pestle, and frankly I was just too lazy, so I used tahini instead and it’s delicious! I also added ginger and substituted honey for the sugar they used.
The first outing of this slaw was for a potluck. My friend was making salmon and I think a slaw is always a good side for seafood. And it was a huge hit. I was sure I’d come home with some since I made a LOT, but we all went back for seconds and thirds and the hosts kept what little was left.
I plan to make this again and keep it in the fridge, adding a protein for a nice healthy lunch, or wrapping it up with some goat cheese for a quick bite. And feel free to add other veggies, like beets, celery, broccoli, brussels sprouts, etc. It would also go well with some cold noodles. Enjoy!
RECIPE
2 cups shredded cabbage
2 cups shredded red cabbage
4 radishes — grated
1 carrot — grated
2 scallions — thinly sliced
1 bell pepper – red or yellow
⅓ cup tahini
1 teaspoon grated ginger
1 tablespoon Japanese soy sauce
½ teaspoon honey
1 tablespoon rice vinegar
2 tablespoons water
Combine the soy sauce, honey, rice vinegar, ginger, tahini and water and stir until well combined. Put all the vegetables in a large bowl and mix well. Toss with the dressing and Voila!
The original recipe is for 6 servings, though they would be large.
Insatiable Curiosity 