Doctor's Review: Medicine on the Move

August 19, 2017
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Asian coleslaw

Guests go crazy for this simple Asian slaw. Its light, clean taste makes it a wonderful accompaniment to most grilled fish or meat, as well as rich pork ribs.

3 tbsp. (45ml) white sesame seeds

½ green cabbage, cored and cut into ¼- inch- (6-mm) thick lengthwise slices

½ red cabbage, cored and cut into ¼- inch- (6-mm) thick lengthwise slices

1 carrot, peeled and shredded

2 green onions, white parts only, thinly sliced

½ c. (125ml) fresh cilantro, minced

For the dressing:

1 garlic clove, minced

1 tbsp. (15ml) fresh ginger, minced

2 tbsp. (30ml) hoisin sauce (a thick, reddish-brown sauce available at Chinese grocery stores)

¼ c. (60ml) canola oil

2 tbsp. (30ml) Asian sesame oil

3 tbsp. (45ml) rice vinegar

Preheat the oven to 200°C (400°F). Spread the sesame seeds in a pie pan and toast in the oven until golden, 3 to 4 minutes. Keep your eye on them because they can go from golden to black quickly. Remove from the oven and set aside.

In a large bowl, combine the cabbage, carrot, green onions and cilantro.

In a small bowl, combine the dressing ingredients and whisk until thoroughly blended.

Pour the dressing over the slaw. Toss until completely coated. Sprinkle the slaw with the toasted sesame seeds and toss again. Let the slaw stand at room temperature for at least 30 minutes before serving. Serves 4.

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