Growing up, I always hated coleslaw. Once I discovered alternate ways to dress cabbage, I learned that coleslaw is one of my favorite summer dishes. It is high in vitamin C and fiber, and light enough to go with just about anything.
This is my recipe for a light slightly sweet coleslaw that works well as a side dish, or is fabulous topped with a grilled chicken breast and served as a main course.
The last meal I served with this coleslaw was a marinated minute steak with sauteed peppers and tomatoes. Delicious!
Sesame Almond Coleslaw
1 small head of green cabbage
1 T toasted sesame oil
2 T rice vinegar
2 T honey
1/4 t garlic powder
1 small red onion thinly sliced
1/2 C dry toasted unsalted sliced almonds
salt and pepper to taste
Slice the cabbage into thin slices. In a small bowl, mix together the oil, vinegar, honey, and garlic powder. Toss together the cabbage, onion, almonds, and dressing. Salt and pepper to taste.
Serves 4-6 as a side
or
2-4 as a dinner salad (topped with a chicken breast or fried tofu)
If you need to prepare this recipe ahead of time, hold the cabbage and the dressing separately and toss just prior to serving.
Alternate Ingredients:
Substitute grapefruit juice for the rice vinegar for a tasty citrus coleslaw
Add sesame seeds (1/4 c) in place of the almonds
Add a 1/2 c of orange sections (peeled with the membrane removed) or 1/4 C dried cranberries.
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