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This Coleslaw is creamy, crunchy, tangy, sweet, and savory. You get crunchy textures from the cabbage and carrots. The dressing has salty soy sauce, nutty sesame oil and seeds and creamy mayonnaise. Goes with EVERYTHING!
PREP Time
10 min.
COOK TIME
10 Min.
2 tablespoons sesame seeds 1 ½ tablespoons rice or white wine vinegar ½ teaspoon sesame oil 2 tablespoons honey 1 teaspoon Soy Sauce ¼ teaspoon black pepper ⅓ cup mayonnaise 4 cups shredded cabbage 2 carrots, medium 2 scallions sliced
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Cut the cabbage very thinly. You could use a grater or processor as well for this. To do this, cut it into large chunks or slices so it is more manageable. Then slice very thin and transfer to a bowl.
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Shred the carrots using the large side of a grater. Or use your food processor. Thinly slice the scallions. Place both in the same bowl with the cabbage.
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Place sesame seeds in a preheated pan on low, stirring constantly for a minute until slightly fragrant In a small bowl, mix together vinegar, sesame oil, Soy sauce, mayonnaise, honey, pepper.
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In a large bowl, mix together cabbage, carrots, and scallions. Toss with dressing to coat evenly. Top with toasted sesame seeds.
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