Cole slaw. I love it. When we go out for dinner and I’m offered the choice of a side salad or slaw? I’m going with the slaw. Maybe, I just love cabbage. What I don’t love, is a mayonnaise based dressing, all-the-time! Change it up. Give me something different. Something that will make me go – wow! I like wow. Wow is good. This sesame ginger slaw is wow. Try it, you’ll be hooked. I needed something to serve to my vegan friends, and that left mayonnaise out of the question. I know there are vegan options available. But, the store was so far away, and I’m kinda lazy, so I went with what I had on hand. The result was a light, refreshing, simple to make slaw, that will make you go wow!
You’ll need 8 cups of shredded cabbage. There’s also 4 scallions, a knob of ginger for grating, some dijon, rice vinegar, toasted sesame oil, black sesame seeds and agave syrup. There’s no need to haul out the heavy food processor. All you need is a cutting board and a knife. Turn the cabbage upside down, cut through the cabbage on each side of the core. Next, cut the core out of the center silce and toss it (the core) away. Lay one half, face down and slice it into thin strips.
Then, cut in half in the opposite direction.
Cut up the rest of the cabbage in the same manner. Dump it all in a large bowl. Take your scallions and slice them on the diagonal, very thinly.
Throw them in the bowl with the cabbage.
Time to make the dressing. Get out a nonstick fry pan. Use at least a 10 inch pan. Heat it over medium for a bit, then, add the black sesame seeds. I used black because the color contrasts against the cabbage nicely.
Don’t walk off! This only takes 2 to 3 minutes. Stir them around and when you smell the toasty goodness, they’re done. Pull them off the stove. Save a teaspoon for garnish, just before you serve the salad. Time to grate the ginger.
I don’t waste time peeling it. I keep the ginger in the freezer and just pull out a chunk when I need it. I just run it across the grater and the brown peel just stays on the top. Nothing but great, grated ginger on the other side!
Get out a small bowl. To it, add the dijon, toasted sesame oil, grated ginger, agave syrup and rice vinegar.
Add in the toasted sesame seeds and whisk it all together.
Now, if you’re not going to serve the slaw right away or you’re going to take it somewhere, cover up the dressing and stuff it in the fridge. You don’t want to dress the slaw until you’re ready to serve it. Cabbage does funky stuff to dressings. It makes them all watery and yucky. So, wait to dress. The slaw, not yourself. Unless, that’s how you roll. When you’re ready to serve the slaw, pour the dressing over the cabbage scallion mix and toss to coat. Sprinkle those reserved toasted sesame seeds over the top to purty it up.
You can eat this by itself, like I did, right after I took it’s picture or serve it as a side for sandwiches, grilled tofu, dinner omelettes, or whatever! It’s a wow slaw, so wow somebody with it!
- 8 cups of chopped cabbage
- 4 scallions
- 1 Tablespoon black sesame seeds – divided.
- 2 Tablespoons rice vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon grated fresh ginger
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon agave syrup
- Place chopped cabbage in a large bowl.
- Slice the scallions on the diagonal. Add to the cabbage and toss to combine.
- Using a dry, nonstick fry pan over medium heat, toast the black sesame seeds. Stir occasionally 2 to 3 minutes or until fragrant.
- In a small bowl, whisk together the rice vinegar, Dijon mustard, grated fresh ginger, toasted sesame oil and the agave syrup. Add in the toasted black sesame seeds, reserving 1 teaspoon for garnish. Cover and refrigerate until ready to serve. When ready to serve, whisk dressing and pour over cabbage mix, tossing to coat. Sprinkle top with reserved sesame seeds and serve.
- NOTE: If you are not serving to vegans, honey may be substituted for the agave syrup.