Asian Cole Slaw with Sesame Oil and Cilantro
Okay, I’ve honestly had enough of this summer heat! With 90+ degree weather for the past couple of months, I thought I would share a light, refreshing coleslaw recipe, to cool you down. This dressing is a little sweet and pungent. Pairs nicely with a Panko Crusted Tuna.
Ingredients:
- ⅓ cup soy sauce
- 1 tbsp lime juice
- 2 tbsp brown sugar
- 1 tbsp fresh pureed ginger
- 1 tbsp minced garlic
- 4 tbsp Mirin*
- 2 tbsp Toasted sesame oil
- ¼ cup Organic Canola Oil
* Mirin is a rice wine, similar to sake, but with a lower alcohol and higher sugar content.
Directions: In a mixing bowl, place soy sauce, lime juice, brown sugar, ginger, garlic, and Mirin and whisk until brown sugar dissolves. Slowly whisk in the oil to the mixture in a slow stream, waiting for the oil and mixture to begin thickening before adding a little more oil. This is to ensure emuslification. Add to the slaw and refrigerate, this can be made a few hours before serving.
For the Cole Slaw:
Ingredients:
- 1 cup thinly sliced napa cabbage
- 1 cup thinly sliced green cabbage
- 3/4 cup julienned carrots
- 2 tbsp. cilantro, chopped
- 1 tsp black sesame seeds
Directions: If you don’t have the patients to hand slice/chop all of the ingredients, you can use a food processor with the slicing or julienne blades. Mix the cabbages and carrots into a bowl, slowly add in the dressing, tossing to cover. Add in the cilantro and sesame seeds and toss. This can be served with a nice panic crusted seared tuna and sushi rice. You can also make a bit more of the above dressing and add it to the Tuna and rice.
