Sesame Coleslaw

The sesame oil and rice vinegar in this recipe turn regular coleslaw into a flavourful, Asian-inspired salad.  I suggest making it a day in advance to let the cabbage marinate and soften in the dressing.    

Sesame Coleslaw


Quantity Ingredients
6 cups (1.5 L) shredded green or Savoy cabbage (about 1/2 medium head of cabbage)
1 1/2 cups (375 ml) shredded carrot
2 green onions, thinly sliced
1/4 cup (50 ml) seasoned rice wine vinegar
2 tbsp (25 ml) sesame oil
1 tsp (5 ml) granulated sugar
1 tsp (5 ml) mustard seeds


In a large bowl, combine cabbage, carrot, and green onion.

In a small bowl, whisk together rice vinegar, sesame oil, sugar, and mustard seeds. Drizzle over cabbage mixture. Toss to mix thoroughly.

Cover and refrigerate for at least 3 hours before serving.

Serves 6

Nutrition:  Per 1 1/4 cup (300 ml) serving: 89 cal, 2 g pro, 5 g total fat (1 g saturated fat), 11 g carb, 4 g fibre, 0 mg chol, 39 mg sodium 

Source: Leslie Beck's Healthy Kitchen