Homemade coleslaw is worth the effort. This version is light, flavorful, and a great refreshing side dish in the summer. I developed this recipe to pair with the Grilled Chicken with Ginger & Soy recipe, but would be delicious alongside any grilled meat.
- ¼ cup sesame oil (to save money, cut with vegetable or canola oil)
- ¼ cup rice vinegar
- 2 tbsp. gluten free soy sauce or Bragg’s Liquid Aminos
- 2 tbsp. honey
- Hot red pepper sauce
- About 1/4 of a large cabbage
- About 2 cups worth of crisp shredded vegetables, such as carrots or broccoli stalks
- One Granny Smith apple
- Scallions or chives
- ¾ cup roasted peanuts, sesame seeds, sunflower seeds or really any roasted nut or seed
- Scallions or chives for garnish
In a large mixing bowl, whisk together the sesame oil, vinegar, soy or Braggs, honey, and healthy squirt of hot sauce. Using the mandolin blade for the cabbage (or a mandolin) and the grater blade for the vegetables and apple (or a grater), shred all the produce and pour into the mixing bowl with the dressing. If you’re using broccoli stalks be sure to cut of and peel the entire woody exterior. Chop as much cilantro and scallions as you think looks good, and add them to the salad. Mix thoroughly.
Just before eating chop the nuts (no need to chop seeds), add to the salad, and stir. Taste the coleslaw to see if the flavors are too your liking. Add a little more of any of the dressing ingredients if you find yourself wanting more. Sprinkle with chopped scallions or chives and serve.
6 – 8 as a side