Asian Style Coleslaw

"The Napa cabbage provides a mild taste and the sesame seed oil gives it a lot of flavor. This is a simple but tasty slaw."
 
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photo by Riverside Len photo by Riverside Len
photo by Riverside Len
Ready In:
15mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • In a small bowl, dissolve sugar in vinegar. Add the oils.
  • Thin slice the cabbage and shred the carrot. Mix together. Then add the dressing and mix to coat. Cover bowl and refrigerate.
  • This slaw is best made several hours ahead of time, or the previous day, to give the flavors time to blend.

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Reviews

  1. Excellent quick coleslaw! I love how easily it is made, and the dressing is just exactly how I like it. Will make this again and also use the dressing on other salads. Thanks for sharing :)<br/>Made for Bargain Basement February 2013.
     
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RECIPE SUBMITTED BY

<p>I started cooking when I was a kid. The first thing I remember cooking was baloney slices cooked in a half stick of butter, served on toast. I've always liked to be creative. We would often have individual frozen pizzas in the house. I didn't care for them too much the way they were so when I wanted a late night snack I would forage through the fridge for topping for the frozen pizza, onions, mushrooms, peppers, hot dogs (sliced) or whatever was on hand, then I would top that off with additional cheese. The first time my dad saw me do that he looked at me real funny like what in the world are you doing kind of look. But when the pizza came out of the oven it was a sight to behold. It wasn't long before my dad would ask me to do one up for him when I was doing one for myself. <br /><br />I think my skills have improved some since then, people seem to like what I make. I'm not a chef, but am more than a cook. <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket" /></p>
 
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