I like cole slaw and grew up eating cole slaw made using a vinegar base versus a mayonnaise base. I do prefer a vinegar base as I find some of the commercial brands that are made with mayonnaise use too much mayonnaise. I make a variety of cole slaws that include apple, celery, chopped nuts and carrots. The following recipe is a simple recipe and uses rice vinegar and sesame oil in the dressing. I made this recipe using the food processor and finely grated the cabbage and carrots versus using a coarse grater. I also used a bit more carrots as I like to have lots of carrots in the cole slaw. I don't use all of the dressing as I don't like the cole slaw to be marinated in the dressing. The leftover dressing is stored in a small container and placed in the fridge where I will use it as salad dressing for other salads that I plan to make during the week.
COLE SLAW – ORIENTAL STYLE
½ medium head of cabbage, grated
2 carrots, graded
3 green onions sliced or ½ small shallot, chopped
1 clove of garlic, minced
¼ cup olive oil
¼ cup rice vinegar
1 tbsp sugar or splenda
1 tsp sesame oil
salt and pepper to taste
Combine cabbage, carrots, onions and garlic in a mixing bowl. Combine oil and rice vinegar in a 2 cup glass measuring cup. Microwave on high for 45 seconds. Pour hot dressing over cole slaw and then add sesame oil and mix well. Serves 4 to 6 people. Keeps in the fridge for several days.