Oriental Style Coleslaw With Sesame Oil Dressing
You can purchase the shreded cabbage in a bag, I prefer to shred mine, that way I can shred all but the core which tends to be bitter and harder, I also like the savoy cabbage, but green cabbage works well too. I prefer to buy bunch carrots too, they have more flavor, a little more work but it is worth it. You can also prepare all in advance and bag it without the dressing, it lasts up to a week if properly bagged and it is a quick side salad that goes well with grilled chicken and beef.
Total Steps
4
Ingredients
13
Tools Needed
3
Ingredients
- 2 cups thinly shredded purple cabbage
- 2 cups thinly shredded savoy cabbage
- 1/2 cup shredded carrots
- 4 chopped green onions
- 1/2 cup dried cranberries
- 1/2 cup toasted peanuts
- 2 tablespoons brown sugar
- 1 tablespoon dark soy sauce
- 2 tablespoons sesame oil
- 1/2 teaspoon salt
- 1/2 cup rice vinegar
- 1/4 cup peanut oil
- 1/8 cup water
Instructions
Step 1
In a large bowl, mix the shredded cabbage, green onions, shredded carrots, and dried cranberries.
Step 2
In a small bowl, whisk together the peanut oil, dark soy sauce, brown sugar, salt, rice vinegar, and sesame oil. Continue whisking until the mixture blends and the sugar dissolves, but do not emulsify.
Step 3
Add the prepared dressing to the cabbage mixture and coat well. Let the salad stand for about 30-40 minutes to allow the flavors to blend; the longer it stands, the better.
Step 4
Add the toasted peanuts just before serving.