Saturday, May 14, 2011

Sesame Cabbage Salad

This Asian-style slaw makes the perfect side dish for a wide variety of meals. I like to make this salad to go with latkes (and sour cream and apple sauce) for Hanukah. When I host a potluck dinner, I often make sure to have a bag of grated cabbage on hand in case no one brings a salad or in case there are not enough vegetables on the table, and then I just put this dish together quickly so that we all get our veggies. For the really quick version, either don’t bother to brown the sesame seeds or omit them.


16 oz. grated cabbage (equivalent of about 1 head of cabbage)
½ c. finely chopped onion
¼ c. pine nuts
½ c. sesame seeds
½ c. olive oil or coconut oil
2 tbsp. sesame oil
3 tbsp. maple syrup
¼ c. rice wine vinegar
1 tsp. tamari sauce
½ tsp. black pepper
½ tsp. celery seed


Heat 1-2 tbsp. olive oil in a frying pan. When the oil is hot (a little smoke will appear when it's hot -- then turn the heat down), put the sesame seeds into the pan and, turning frequently, brown them over medium high heat. Set them aside to cool.

Combine the cabbage, onion, and nuts. Add the oils, tamari sauce, and rice wine vinegar, then the maple syrup and spices. Add the cooled sesame seeds. Blend everything completely and allow to sit for a few minutes before serving. The cabbage will diminish in volume once it is completely coated in oil.

Eat well, be well, live deliciously!

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