Oriental Style Coleslaw With Sesame Oil Dressing
By: Raquel Evangelista
Published: Thursday, December 10, 2009 - 4:28pm

Ingredients




2 cups thinly shredded purple cabbage
2 cups thinly shredded savoy cabbage
1/2 shreeded carrots
4 chopped green onios
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

Preparation

1 In a large bowl mix cabbage, green onions, carrots and cranberries. In a small bowl wisk the peanut oil, soy sauce, brown sugar, salt and rice vinager and last the sesame oil, wisk until it blends and the sugar disolves but does not emulsify. Add the dressing to our cabbage mix and coat well, let the salad stand for about 30-40 minutes to blend flavors, the longer the better, add the peanuts before serving.

About


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.