Tri-Color Coleslaw with Sesame and Cilantro
This crunchy slaw features a blend of bright cabbages, bell pepper, bean sprouts. It’s finished with herby cilantro and nutty sesame seed oil. The addition of tamari adds a salty, umami punch.
This recipe yields 8-10 servings.
INGREDIENTS
- 1 small head of napa cabbage
- ½ small head of red cabbage
- 1 yellow bell pepper
- 1 small red onion
- 1 clove of garlic
- 4 ounces of bean sprouts
- 1 small bunch of cilantro
- 1 tablespoon of sesame seeds
- 2 tablespoons of roasted sesame seed oil
- 1 tablespoon of rice vinegar
- 1 lime: juice and zest
- 1 turnip
- 5 radishes
- 1 carrot
- 2 tablespoons soy sauce
- 1 small head of napa cabbage
- ½ small head of red cabbage
- 1 yellow bell pepper
- 1 small red onion
- 1 clove of garlic
- 4 ounces of bean sprouts
- 1 small bunch of cilantro
- 1 tablespoon of sesame seeds
- 2 tablespoons of roasted sesame seed oil
- 1 tablespoon of rice vinegar
- 1 lime: juice and zest
- 1 turnip
- 5 radishes
- 1 carrot
- 2 tablespoons soy sauce
Directions
Finely chop the napa cabbage, red cabbage, yellow bell pepper, and red onion.
Finely shred the turnip, radish, and carrot to thin julienne-style strips.
Finely chop the garlic and cilantro to use as season.
Place all ingredients into a large bowl. Add the rice vinegar, roasted sesame seed oil, soy sauce, and lime juice. Mix everything well.
TIPS
**This makes for an excellent side dish or atop grilled fish, chicken, or pork.