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.
In a large bowl, combine apple cider vinegar, granulated sugar, sesame oil, kosher salt, and sesame seeds.
Add freshly ground black pepper and whisk well to combine until sugar is dissolved.
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!).
Add all vegetables in the bowl with the dressing in it. Toss everything and refrigerate for 30 minutes before serving.
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!
Sugar: 3 tablespoons of sugar might seem a lot when you are making the dressing, but you do need to balance out with 1/2 cup of apple cider vinegar in the recipe. You can swap sugar with healthier alternatives like maple syrup or honey, but make sure to taste the dressing first if its not too tangy before tossing with vegetables.
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.
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