Fall has arrived in Austin, TX. As such, I’m starting to think about rich, warming braised and roasted meats and all the yummy sides to go along with them. Hence, this is a recipe for Asian Slaw with Sesame Seeds.
This side is what we call a foil; a contrast in flavors, which in turn enhances its’ mate. In basic form it is just a cabbage salad. With the addition of cilantro, Asian seasoned rice vinegar and sesame seeds, however, it adds that fresh and tart bite giving it distinction.
Here’s the recipe.
Ingredients
3C of package slaw mix
1/4C rough chopped cilantro
1/2C red bell pepper, julienned
1/4C green onion, thinly sliced
1 tsp white/hulled sesame seeds
1 tsp black sesame seeds
Vinaigrette
1/4C seasoned rice vinegar
1/2C extra virgin olive oil
1/4 tsp kosher salt
1/8 tsp of fresh ground pepper
Process
In a medium bowl place slaw, cilantro, bell pepper and onion. Mix gently and set aside. In a Mason jar place all vinaigrette ingredients and cover tightly with lid.
Shake vigorously to incorporate all liquids together. Pour half of vinaigrette on slaw and mix, coating all ingredients. Add more if necessary and to taste.
Cover bowl tightly and place in refrigerator for up to 1 hour to overnight.
Serving
With a slotted spoon, spoon slaw from bowl to a decorative platter and serve. Yields 6 side servings.
*May be stored in refrigerator for up to one week.