I had almost given up on cabbage. Then, on a spontaneous evening out at Julian's restaurant in the West End, we ordered an appetizer that came with a side of scrumptious Sesame Slaw. It didn't have a name, exactly, and it wasn't mentioned on the menu, but I recognized the dressing as sesame oil based. That night, I looked up a Sesame Slaw recipe on Epicurious, and discovered the following breakthrough: we can make cabbage taste delicious.
Sesame Coleslaw (from Epicurious/Bon Appetit 1998): I divided the recipe in 1/2 and the final amount was perfect for dinner (for 2) and again, for a pot-luck side at a BBQ.
- 6 C very thinly sliced green cabbage (about 1-pound head) (3 C)
- 3 C shredded peeled carrots (1/2 C)
- 2 C fresh spinach leaves, trimmed, thinly sliced - or mixed salad greens (1/2 C)
- 1/2 cup plus 1 tablespoon rice vinegar (1/4 C)
- 1/4 cup oriental sesame oil (1/8 C)
- 1/4 cup sugar (1/8 C)
- 3 tablespoons minced peeled fresh ginger (1/2 T)
- 2 teaspoons soy sauce (1 T)
- 1 1/2 tablespoons sesame seeds, toasted - forgot to toast these (shake on, at end).
Combine cabbage, carrots and sliced spinach (I used dark salad greens) in large bowl.
Whisk vinegar, oil, sugar, ginger and soy sauce in medium bowl until sugar dissolves. Season with salt and pepper. (Cabbage mixture and dressing can be made 1 day ahead. Cover separately; chill.)
Toss cabbage mixture with dressing. Season coleslaw with salt and pepper...Sprinkle with sesame seeds.
Sesame Slaw (2nd Version), for a Labor Day BBQ, taken 9/7/09.