Sesame slaw
Prep Time:
15 minutes
Cook Time:
none
Serving Size:
1 cup (250 mL)
Lunch
This colourful salad offers tangy flavour and crunch. Lighter than a classic coleslaw, pack it along on your next potluck or enjoy as an accompaniment to fish, chicken or grilled tofu kabobs.
Ingredients
Slaw:
- 3 cups (750 mL) shredded green cabbage
- 3 cups (750 mL) shredded red cabbage
- 3 green onions, sliced diagonally
- 1 large carrot, peeled and coarsely grated (about 1 cup)
- 1 tbsp (15 mL) sesame seeds, white or black, toasted
Dressing:
- 3 Tbsp (45 mL) rice vinegar
- 3 Tbsp (45 mL) canola oil
- 1 large clove garlic, minced
- 1 tsp (5 mL) grated fresh ginger
- 2 tsp (10 mL) sodium-reduced soy sauce
- 1 tsp (5 mL) sesame oil
Instructions
- In a large bowl, combine both cabbages, onion, carrot and sesame seeds.
- Prepare dressing by shaking together rice vinegar, canola oil, garlic, ginger, soy sauce and sesame oil.
- Pour dressing over salad, toss and refrigerate before serving. Ideally, allow to stand in fridge for an hour or more to allow flavours to mellow. Re-toss before serving.
Notes
Courtesy of www.canolainfo.org
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 110 | |||
| Fat 8 g | 11 % | ||
| Saturated Fat 0.5 g + Trans Fat 0 g | 3 % | ||
| Cholesterol 0 mg | |||
| Sodium 85 mg | 4 % | ||
| Carbohydrate 9 g | |||
| Fibre 2 g | 7 % | ||
| Sugars 3 g | 3 % | ||
| Protein 2 g | |||
