Asian-Style Coleslaw

If you’ve been with me on this journey for a while, then you’ve seen my no-mayo coleslaw recipe, made with cider vinegar and Dijon mustard. In that post, I mention another no-mayo coleslaw recipe that I make and this, finally, is that recipe.  If you’ve never had coleslaw without mayo, I hope you’ll give this a whirl. Personally, I find coleslaw that’s made with an oil and vinegar base, instead of mayonnaise, a crisper, more refreshing dish. Let me know your thoughts.

No-Mayo Asian Style Coleslaw Recipe

• 5 cups shredded cabbage, broccoli and/or carrots
• 3 scallions, whites and greens, sliced (or red onion)
• 1 tablespoon finely chopped cilantro (optional)
• 1 clove garlic, minced
• 1 1-inch chunk of fresh ginger, minced (about 1 tablespoon)
• 1 teaspoon white and/or black sesame seeds
• 2 tablespoons soy sauce
• 2 tablespoons seasoned rice wine vinegar
• 2 tablespoons grapeseed or canola oil
• 1 teaspoon sesame oil
• 1/2 cup sunflower seeds

Mix everything together thoroughly in a large bowl and refrigerate. Best if made at least one hour ahead of time.

This is such a simple recipe but it’s just packed with flavor. I always tell you, though – don’t be afraid to play with your food. Toss in some sliced almonds or peanuts for added crunch. Add some finely-chopped jalapeno for a bit of heat. Mix up your cabbages – napa, red, green or even some bok choy. Amp up the vitamin content with some steamed asparagus, broccoli, snow peas, and/or bell pepper. Hate cilantro? Try fresh mint or parsley, instead. Make it colorful and make it your own.

Also, if you’re into sprouts, this is a great salad to throw some into…bean, radish, broccoli…any or all of them are wonderful.

Good, fresh, clean food doesn’t have to be complicated to be delicious. This is such a great salad, bursting with all kinds of good stuff.

Cheers to coleslaw with no mayo! I hope you love it! Enjoy.