Make Ahead

Better-Than-Deli Asian Sesame Slaw

July 22, 2013
Author Notes

The deli counter at my local supermarket sells what it calls Chinese Sesame Slaw. A concoction of Asian-ish ingredients, it is a nice change from the standard Cole slaw (Deli Guy literally told me, "Try it, you'll like it!"). Delicious as it was, oil seemed to be the major ingredient, practically oozing its way out of the sealed plastic container.
With some experimentation, I created a clone, but with significantly less oil. It can be made up to a day in advance, easily doubles, and travels well to a picnic, barbecue or potluck. —ohyoucook

  • Serves 10-12
  • 1 16-ounce bag bag fresh coleslaw mixture (pre-shredded cabbage and carrot)
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons honey
  • 2 teaspoons ground ginger
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon coarsely ground black pepper
  • 1 tablespoon fresh lime juice (about 1 lime)
  • 2 teaspoons sesame seeds, toasted
  • 1/4 cup sliced or slivered almonds, toasted
In This Recipe
  1. In a large mixing bowl, place the Cole Slaw mixture.
  2. Whisk together remaining ingredients and pour over the slaw mixture. Gently toss until dressing is evenly distributed. Chill if not serving right away.
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