Sesame Ginger Slaw

Photo by joanie

Seems like we've been making lots of random slaws lately. I whipped this one up today to share at the English Beat concert at Stern Grove this afternoon, and it was the perfect light snack to complement the wine and the awesome sunny SF weather. It's inspired by the great cabbage slaw that accompanies what is perhaps the best BBQ in the Austin area, from Salt Lick in Dripping Springs, TX. It has a distinct sesame bent that I believe comes from the influence of the wife-half of the owners, who is Japanese. For this version I referred to an Epicurious recipe I've used for Spicy Napa Cabbage Slaw with Cilantro Dressing, but cut out the chili pepper and cilantro while adding sesame oil and seeds. Great on its own or with BBQ of course! I was rushing and forgot to take a pic this time but will add one soon.

Ingredients

1 head napa or green cabbage
6 or so green onions
1/3 cup rice vinegar
2 tsp sesame oil
4 tsp grape seed or other neutral oil
2 tsp sugar
2 tsp grated ginger
2 tsp kosher salt
3 tbsp roasted sesame seeds
1 1/2 tbsp black sesame seeds

6-8 servings

Directions

Slice up the entire head of cabbage into about 3/16-1/4inch widths, discarding the end of course. Put in a large bowl along with the green onions, very thinly sliced. Sprinkle the roasted sesame seeds and one half of the black sesame seeds over the cabbage.

Mix the rice vinegar, sesame oil, grape seed oil, sugar, grated ginger, and salt together in a small bowl.

Pour the dressing over the slaw, mixing until the dressing and sesame seeds are evenly distributed. Sprinkle the remaining black sesame seeds over the top to serve, giving the slaw a final mixing at the table before plating.

20 minutes