Vegan Salads 101
Asian Sesame Slaw
Tailgate party, barbeque, pot-blessing, quick summer salad. This fresh taste is loved by all! Quick, inexpensive, filling and stores well!
1 large organic cabbage
2 large organic carrots
2 large organic apples
1/3 cup Tamari
1 tablespoon sesame oil (dark)
1/4 cup rice wine vinegar
2 tablespoons honey
1/8 teaspoon Hawaiian Sea Salt
1 tablespoon toasted black or white sesame seeds
large wide bowl
small heavy bottomed skillet
Cut the cabbage in half.
Using a mandoline on a fine blade setting, shred the cabbage holding it by the stem end and shred up to the stem until all of the cabbage half is shredded.
Repeat for the second half.
Peel the carrots and grate.
Grate the apples with the skins attached.
In the skillet over medium heat, toast the sesame seeds until warmed and set aside.
In a measuring cup, whisk together the sesame oil, honey, vinegar, salt and sesame seeds.
Pour over the shredded cabbage, apple and carrots and toss with your hands to cover everything with the dressing.
Serve immediately or store in a covered container in the refrigerator.
Asian Sesame Slaw goes well with most anything. During the summer you'll find a container of it available for snacks, lunches or quick cool dinner times. I took this to my son's rehearsal dinner party where it was served with Korean barbequed ribs... we had Gardenburger Riblets with ours. It was served from an aluminum roasting pan and looked beautiful on the table.
So vegans can eat with friends... this slaw, my pickled carrots, a fruit salad, bread, fresh asparagus and Gardenburger Riblets created a feast for the vegans.