Pickled Ginger and Seed Coleslaw

I'm always looking for new salad ideas and salad recipes. This Asian-inspired coleslaw is the perfect side to beef, fish and pork. It's also the best "party" coleslaw I've tried (the recipes makes a lot, which is why I say party). If you're making for a smaller group (6 people), I would half the recipe.

The recipe comes from Food & Drink Magazine. The original instructions say to serve immediately. You can pre-mix, but don't add the seeds/nuts until just before serving. Pickled ginger and the crunch of the seeds are what make this recipe special. You can find pickled ginger in the sushi section of most grocery stores.


Ingredients

  • 1 small purple cabbage, thinly sliced (about 10 cups)

  • 1 medium carrot, grated (or matchstick)

  • 6 green onions, thinly sliced

  • 1/4 cup pickled ginger, firmly packed, drained and chopped

  • 1/4 cup sesame seeds

  • 1/4 cup pumpkin seeds (pepitas)

  • 1/4 cup peanuts, cashews or almonds

  • 2 Tbsp rice wine vinegar

  • 2 Tbsp lemon juice

  • 1 Tbsp soy sauce (I use wheat-free Tamari)

  • 1 Tbsp maple syrup (optional)

  • 1 tsp salt

  • 1/4 cup grapeseed oil (or olive oil)

  • 2 tsp sesame oil (I put more like 2 Tbsp because I love the taste of sesame oil)

Preparation

  • Preheat oven to 350F. Toast all your seeds/nuts until gold brown (careful not to burn). Let cool and set aside.

  • In a large bowl, mix cabbage, carrot, onion and ginger.

  • In a separate small bowl or glass, whisk vinegar, lemon juice, soy sauce, syrup and salt. Whisk in the oils next; pour over slaw.

  • Add the seeds/nuts just before serving.


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