This Coleslaw with Asian Salad Dressing is a refreshing and tangy side dish that’s perfect for picnics, BBQs, or as a complement to Asian-inspired meals. The creamy sesame dressing, sweetened with honey and seasoned with soy sauce, elevates the crunchy cabbage, carrots, and scallions to a whole new level. It’s simple to make, yet bursting with flavor!
Ingredients
- 2 tablespoons sesame seeds, lightly toasted
- 1 ½ tablespoons rice or white wine vinegar
- ½ teaspoon sesame oil
- 2 tablespoons honey
- 1 teaspoon soy sauce
- ¼ teaspoon black pepper
- ⅓ cup mayonnaise
- 4 cups shredded cabbage
- 2 medium carrots, shredded
- 2 scallions, sliced
Instructions
- Toast the Sesame Seeds : In a dry skillet over medium heat, toast the sesame seeds for 2-3 minutes, stirring frequently, until golden brown and fragrant. Set aside to cool.
- Prepare the Dressing : In a small mixing bowl, whisk together rice vinegar, sesame oil, honey, soy sauce, black pepper, and mayonnaise until smooth and well combined.
- Prepare the Vegetables : In a large mixing bowl, combine the shredded cabbage, shredded carrots, and sliced scallions.
- Toss the Salad : Pour the dressing over the vegetables and toss thoroughly to coat. Sprinkle the toasted sesame seeds on top and gently mix to incorporate.
- Chill and Serve : Cover and refrigerate the coleslaw for at least 30 minutes to let the flavors meld. Serve chilled as a side dish or topping for sandwiches and tacos.
Conclusion
This Coleslaw with Asian Salad Dressing combines the creaminess of a classic coleslaw with the bold, nutty flavors of sesame and soy sauce. It’s quick to prepare and versatile enough to pair with grilled meats, seafood, or as a standalone salad. The toasted sesame seeds add a delightful crunch, making every bite irresistible.
Coleslaw with Asian Salad Dressing: A Crunchy and Flavorful Twist
A crunchy coleslaw tossed in a creamy,sesame-infused Asian dressing, perfect as a side dish or topping for any meal.
- 2 tablespoons sesame seeds (lightly toasted)
- 1 ½ tablespoons rice or white wine vinegar
- ½ teaspoon sesame oil
- 2 tablespoons honey
- 1 teaspoon soy sauce
- ¼ teaspoon black pepper
- ⅓ cup mayonnaise
- 4 cups shredded cabbage
- 2 medium carrots (shredded)
- 2 scallions (sliced)
- Toast the Sesame Seeds : In a dry skillet over medium heat, toast the sesame seeds for 2-3 minutes, stirring frequently, until golden brown and fragrant. Set aside to cool.
- Prepare the Dressing : In a small mixing bowl, whisk together rice vinegar, sesame oil, honey, soy sauce, black pepper, and mayonnaise until smooth and well combined.
- Prepare the Vegetables : In a large mixing bowl, combine the shredded cabbage, shredded carrots, and sliced scallions.
- Toss the Salad : Pour the dressing over the vegetables and toss thoroughly to coat. Sprinkle the toasted sesame seeds on top and gently mix to incorporate.
- Chill and Serve : Cover and refrigerate the coleslaw for at least 30 minutes to let the flavors meld. Serve chilled as a side dish or topping for sandwiches and tacos.