Spicy Asian Slaw
This coleslaw recipe goes with almost everything. It's best made ahead and is quick & easy to make. This can even be made for a topping for pulled pork sandwiches!
This coleslaw recipe goes with almost everything. It's best made ahead and is quick & easy to make. This can even be made for a topping for pulled pork sandwiches!
- Carbohydrate 8.36237374996782 g
- Cholesterol 4.48 mg
- Fat 6.12560375 g
- Fiber 1.27910000944138 g
- Protein 3.06256624999523 g
- Saturated Fat 0.8855475 g
- Serving Size 1 1 Serving (88g)
- Sodium 1020.12974999905 mg
- Sugar 7.08327374052644 g
- Trans Fat 0.306363749999999 g
- Calories 99 calories
Step-by-step
- Whisk together first four ingredients in a medium size bowl.
- Add the coleslaw mix and scallions and toss until thoroughly combined.
- Cover with plastic wrap and set aside for an hour or refrigerate up to 24 hours so flavors can meld.
- Toast sesame seeds in a skillet until fragrant.
- When ready to serve, top with sesame seeds.
Allowing shredded cabbage to rest in a vinegar-based dressing for a full sixty minutes initiates a controlled osmotic process that draws out excess cellular water while softening the rigid cell walls. This resting window transforms raw, crunchy vegetables into a tender yet resilient texture capable of holding up against heavy proteins without turning waterlogged. Scaling the batch upward or downward requires proportional adjustment of the liquid components to maintain proper coating consistency without drowning the greens.
- Substitute apple cider vinegar at a 1:1 ratio if rice wine vinegar is unavailable, though expect a sharper, fruitier acidity profile.
- Toast raw sesame seeds in a dry skillet over medium heat for approximately two to three minutes, stirring constantly until they release a distinct nutty aroma and turn golden-brown.
- Store the tossed mixture in an airtight container in the refrigerator for up to twenty-four hours; beyond that threshold, the cabbage loses structural integrity entirely.
- Control the heat level by swapping crushed red pepper flakes with finely minced fresh serrano peppers for a sharper, immediate capsaicin burn rather than a slow heat.
Proper refrigeration fuses the toasted sesame oil, sodium-rich soy sauce, and sharp vinegar into a cohesive emulsion. Final application of toasted seeds immediately before plating preserves necessary surface crunch.
