Tri-Color Coleslaw with Sesame and Cilantro

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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

  1. Finely chop the napa cabbage, red cabbage, yellow bell pepper, and red onion.

  2. Finely shred the turnip, radish, and carrot to thin julienne-style strips. 

  3. Finely chop the garlic and cilantro to use as season.

  4. 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.