Coleslaw is on of the common side dishes when I make a Friday night fish fry.Â You have to love coleslaw, as it has a great crunch and texture that is unlike most salads. Packed with cabbages, onion, and carrots, with a great dressing… who could go wrong. I will admit however that it is hard to find a really good coleslaw. Often you find coleslaws that are too wet, under seasoned, or too soggy, or ones that are just loaded with mayonnaise.Â I like to think that I have the coleslaw down, especially when it comes down to making the side for barbecue or fish fry dishes. This week however, I wanted to try something a bit different. I wanted to mix it up a bit, and go straight for Asian flavors. Give this one a shot if you are looking for something different, and something packed with a nuttiness that is hard to beat.
- 1/4 head of green cabbage (use Napa if you want), cleaned, and thinly sliced and chopped
- 1/4 of medium red onion, thinly sliced and chopped
- 1 large carrot, peeled, cleaned, and grated
- 1 rib of celery, cleaned, thinly sliced
- Small handful of cilantro, rinsed clean and chopped
- 1 green onion, thinly sliced
- 2 tbsp soy sauce
- 2 tbsp of dark sesame oil
- 1 tbsp lime juice
- 2 tbsp of sugar
- pinch of black pepper
- pinch of salt
- pinch of red chili flakes (optional)
In a large bowl combine all of your vegetables and toss, mixing well. In a smaller bowl, whisk in all of your dressing ingredients. Add the dressing to the large bowl of slaw, and toss to coat everything. Cover and place in the refrigerator for at least 30 minutes to let the flavors set in.