Thai Flavored Coleslaw Salad

Kozmic Blues's Note:

This light and tangy version of cole slaw is great for picnics or as a side dish to an asian inspired meal. The beautiful mix of colors in the fresh vegies really makes an impressive presentation.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 5

Salad

• 1 lb shredded cabbage (I use ready made cole slaw mix from the market-it has purple cabbage and shredded carrots too)
• ½ cucumber , seeded,diced or julienned
• 1 red bell pepper , sliced thin
• 3 scallions , sliced diagonally
• 20 basil leaves , thinly sliced
• toasted sesame seeds (to garnish)

Dressing

• ½ teaspoon crushed red pepper flakes
• 1 clove garlic , minced
• ¼ cup rice wine vinegar (or white vinegar, your choice)
• 2 tablespoons honey or 2 teaspoons sugar
• 2 tablespoons canola oil
• 1 teaspoon sesame oil

Directions:

1. Combine all salad ingredients into serving bowl.
2. Combine dressing ingredients into glass jar and shake well until combined.
3. Drizzle over vegetables and toss.
4. Let stand about 10-20 minutes in fridge.
5. Re-toss salad before serving and sprinkle with sesame seeds.

Reviews

[Rita~]

This needed more vinegar which I added and freshed grated ginger went into this slaw. I used Thai basil which I grew. And used honey yummy good. Crisp and delish!

[nancykhowery]

Great dressing! I have made this about 5 times now, always missing basil or green onions and is still great. I have added peanuts for an extra crunch. Thanks for the recipe.

[anne in apex]

Very good! I used green cabbage, purple cabbage, red pepper, carrots and scallions. I had to leave out the cucumber, used dried basil, and forgot the sesame seeds. This was very pretty and has a great Asian flavor. DH suggested that if I were to dice the veggies very fine, and add some basmati rice, it could be really good rolled in seaweed like sushi. I'll have to give that a try!