I’ve been posting main dishes for the past few weeks and it’s good time to take a break. If you are tired of regular coleslaw, how about trying out Asian style coleslaw? I named it “Asian” because I needed to differentiate this from my regular coleslaw recipe and ingredients include cilantro and sesame oil.
The original recipe was from my Japanese friend who lives in Southern California. Ever since I made this salad for the first time, my family prefers this coleslaw over my “western” one. I was especially in shock when I first saw my son enjoying raw cabbage! He never ate raw cabbage… Every time I make this salad, he always finishes it without complaints, and now my daughter who likes to copy him all the time is also eating raw cabbage! If your child does not like raw vegetable, give this recipe a try. Maybe they’ll like it. Thanks Minako-san!
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- ½-1 cabbage (julienned or shredded)
- ½-1 carrot (shredded)
- ½ cup cilantro (chopped)
- ½ cup apple cider vinegar
- 3 Tbsp granulated sugar
- 2 Tbsp sesame oil
- 2 Tbsp white sesame seeds (roasted/toasted)
- Kosher salt
- Freshly ground black pepper
In a large bowl, combine all the ingredients for dressing and mix well.
Add all vegetables in the bowl and refrigerate at least for 1 hour.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.