Go Back
–+ servings

Slaw with ginger and sesame

Adapted from a recipe by Steven Raichlen on New York Times Cooking by Diana, White Plains CSA
Bell & jalapeño peppers and an Asian pear add new flavors and crunch to coleslaw. A crisp bartlett pear or an apple can replace the Asian pear if you don’t have one.
No ratings yet
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Side Dish
Servings 6 servings

Ingredients
  

For the dressing:

  • 2 scant TBS sugar
  • 1 TBS minced fresh ginger
  • 1 garlic clove minced
  • ½ tsp salt plus more for seasoning
  • ½ tsp freshly ground pepper plus more for seasoning
  • 2 TBS rice vinegar
  • 3 TBS sesame oil
  • 2 TBS sesame seeds
  • 1 tsp chili paste

For the slaw:

  • 1 head cabbage
  • 2 scallions
  • 1 Asian pear
  • 1 red bell pepper
  • 2 jalapeño peppers

Instructions
 

  • Make the dressing: In a large bowl, mash together the sugar, ginger, and garlic with ½ teaspoon each salt and pepper. Add the rice vinegar and whisk until the salt and sugar are dissolved. Whisk in the sesame oil, plus the sesame seeds and chili paste.
  • Thinly slice the cabbage and scallions and julienne the pear and peppers.
  • Mix, taste for seasoning, and refrigerate until serving.
Keyword budget-friendly, dairy-free, dressings, entertaining, fruit, gluten free, make ahead, no-cook, quick, side dish, vegan, vegetarian