Recipe: Sesame Ginger Slaw

Recipe: Sesame Ginger Slaw

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Kelli Foster
May 27, 2018
(Image credit: Joe Lingeman | Kitchn)

If you want a potluck dish that's a total crowd-pleaser, and is as cheap as it is easy to pull off, there is no better choice than a really great, vibrant slaw. Fill your largest serving bowl with bold splashes of color and crunch from cabbage, carrot, and scallion, and toss it with a punchy and sesame-ginger vinaigrette for a side that will stand out in a crowd.

(Image credit: Joe Lingeman | Kitchn)

Change Up Your Coleslaw Game

If coleslaw has always been your potluck go-to, this Asian-inspired slaw is a great way to change things up without going too far afield. It starts with a lot of the same ingredients, but uses scallions in place of red onion and swaps the creamy mayo- or sour cream-based dressing for one that's lighter and made rice wine, soy sauce, sesame oil, and fresh ginger.

Beyond the potluck spread, serve it up with everything from pulled pork and grilled chicken to fish tacos and tofu. And when burger night rolls around, if you took this slaw from side dish to burger topping, you definitely would not be sorry.

Sesame Ginger Slaw

Serves 6 as a side dish

  • For the dressing:
  • 1/3 cup

    rice vinegar

  • 1 tablespoon

    honey

  • 1 tablespoon

    tamari or soy sauce

  • 1 tablespoon

    toasted (Asian) sesame oil

  • 1 tablespoon

    finely grated fresh ginger

  • 1 clove

    garlic, minced

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • For the slaw:
  • 3 cups

    finely shredded red cabbage

  • 3 cups

    finely shredded green cabbage

  • 1 cup

    shredded carrots

  • 4

    medium scallions, green parts only, thinly sliced

  • 1/2 cup

    chopped fresh basil leaves, plus more for garnish

  • 2 tablespoons

    black sesame seeds, plus more for garnish

Make the dressing: Place all the ingredients in a large bowl and whisk to combine.

Make the slaw: Add the 2 cabbages, carrots, scallions, basil, and sesame seeds to the bowl of dressing and toss to combine. Taste and season with salt and pepper as needed. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Garinsh with the more basil and sesame seeds.

Recipe Notes

Make ahead: The dressing can be made a day in advance and stored in an airtight container in the refrigerator. Rewhisk before using.

Storage: Leftovers will keep for up to 3 days in an airtight container in the refrigerator.

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