Wednesday, March 7, 2012

Japanese Style Cole Slaw

Dontcha love the floral Corelle plates, circa...I don't know when??

I think this originated from, according to the flyer.  But I edited it.

Japanese Style Cole Slaw
1 small head cabbage, shredded
1 large carrot, shredded
6-10 medium radishes, shredded

... the food processor's shredding blade is great for all of this

2.5 Tbsp grapeseed oil (or other oil)
3 Tbsp rice vinegar
1 clove garlic, pressed
3/4 tsp salt
1 Tbsp sugar
1 tsp black pepper
1 tsp grated fresh ginger

1/4 c. toasted sesame seeds
1 c. chopped cashews (I started with 1/2 c...and it was better with the full cup)

Mix everything.

This was so tasty that my spouse mentioned the last time he ate coleslaw, he was disappointed that it was tasteless.  I guess he likes my many variations on the Asian style slaws.

Plenty leftover for lunch the next 2 days.  I eat a BIG cupful.


Joanne said...

the only way I can enjoy cole slaw is with a nice salty crunch of nuts, so I'm loving the cashews in this!

Marcia said...

Cashews in cole slaw are the BOMB. Original recipe called for slivered almonds, but I just never have those on hand. Cashews and peanuts and macadamias I do though!

Jane said...

Yum! I actually have a lot of cabbage I was trying to figure out what to make with it, so thank you :) I love the radishes in this!