Refreshing and colorful Asian Coleslaw with Sesame Dressing recipe - a perfect salad to complement BBQ meats, taco dinner, Ahi tuna steak, and other Asian dinner menus.

Asian Coleslaw with Sesame Dressing

INGREDIENTS

• 1 cabbage (I use ½ green and ½ purple)
• 1 carrot
• 1 bunch cilantro (½ cup after chopped)
• 1 green onion/scallion
• other vegetable choices (shelled edamame, bell peppers)

Dressing

• ½ cup apple cider vinegar
• 3 Tbsp sugar (See Notes)
• 2 Tbsp sesame oil (roasted)
• 2 Tbsp toasted white sesame seeds
• ¼ tsp kosher/sea salt (use half for table salt)
• freshly ground black pepper

INSTRUCTIONS

1. Gather all the ingredients.
   

Make the dressing

1. In a large bowl, combine apple cider vinegar, granulated sugar, sesame oil, kosher salt, and sesame seeds.
2. Add freshly ground black pepper and whisk well to combine until sugar is dissolved.

Prepare the salad

1. Peel and julienne the carrot and cut the length in half if necessary.
2. Chop cilantro into ½ inch pieces and finely cut the green onions.
3. Remove the core of the cabbage and cut (or shred) the cabbage into thinly slices.
4. If you use two kinds of cabbage, cut the other one. Wash under cold water and drain completely (I use the salad spinner – works wonderful!).
5. Add all vegetables in the bowl with the dressing in it. Toss everything and refrigerate for 30 minutes before serving.

To Store

1. You can keep the salad in the refrigerator for up to 24 hours. I don't recommend making this dish ahead (1-2 hours is okay, but not a day before). Enjoy it soon while crunchy and fresh!

https://www.justonecookbook.com/asian-coleslaw/