Sesame Ginger Coleslaw

Sesame Ginger Coleslaw

An Asian inspired coleslaw is a great change for a lunch time snack. The dressing is lighter and has a zing of ginger. I add other items to the dish if I have them in the fridge, such as cooked chicken, pasta, quinoa or chopped bacon.

Serves 6

Ingredients:

For the dressing

1/3 cup rice vinegar

1 tbsp honey

1 tbsp tamari or soy sauce

1 tbsp sesame oil

1 tbsp finely grated peeled fresh ginger

1 clove garlic, minced

1/2 tsp salt

1/4 tsp ground black pepper

For the coleslaw

3 cups finely shredded red cabbage

3 cups finely shredded green cabbage

1 cup shredded carrots

4 medium spring onions (scallions), green parts only, thinly sliced

1/2 cup chopped fresh basil leaves, plus more for garnish

2 tbsp black sesame seeds, plus more for garnish

Method:

Make the dressing by placing all the ingredients in a large bowl and whisk to combine.

Next make the coleslaw. Add the cabbages, carrots, spring onions, basil, and sesame seeds to the bowl of dressing and toss to combine.

Make sure you taste the dish and season with salt and pepper as needed.

Cover and refrigerate for at least 30 minutes or overnight. This allows the flavours to develop.

Garinsh with more basil and sesame seeds.

Additional Notes:

You can make this ahead. Store the vegetables in an airtight container in the refrigerator. The dressing can be made in advance and stored in an airtight jar in the refrigerator. Simply whisk or shake before using.

Freezing Notes:

Not recommended for freezing.

Leftovers will keep for up to 3 days in an airtight container in the refrigerator. It will keep longer if the dressing and vegetables are kept separate until required.

Equipment Used:

Knife

Chopping Board

Storage Containers

Serving Bowl.

Recipe credit: Emma Alexander-Cook IIN Health Coach.