Prep 15 mins
Cook 0 mins
Saw this recipe on Rachael Ray's program on Food Network. Love any recipes for salads that doesn't use mayo. Travels well!!
- 453.59 g shredded cabbage (coleslaw mix)
- 0 seedless European cucumber, sliced thin (I used 1/2)
- 1 small red pepper, seeded and thinly sliced (I've also used green ones, whatever I have on hand)
- 4 scallions, thinly sliced
- 20 leaf fresh basil, shredded
- toasted sesame seeds
- 2.46 ml crushed red pepper flakes
- 1 garlic clove, minced (I use my micro plane)
- 59.14 ml rice wine vinegar
- 29.58 ml honey
- 14.79 ml soy sauce
- 29.58 ml vegetable oil
- 4.92 ml toasted sesame oil
- Combine veggies in a bowl. Combine dressing ingredients in a small plastic container and shake well for 1 minute.
- Drizzle sauce over veggies and toss to coat evenly. Let stand 10 minutes and re toss before serving and garnish with toasted sesame seeds.
Really an outstanding thai slaw, with few modifications on the second go to suit our tastes. I used more vinegar and honey, and fish sauce instead of soy. The basil on top was ok, but mint and coriander would go well, too. Handful of peanuts topped it off nicely. Happy now.
Made this as a side dish with grilled salmon and topped it with sunflower seeds for added crunch as I didn't have any sesame seeds. They put it over the top. DS raved about it and even the guests who "didn't like coleslaw" ate three helpings.
This was outstanding! I made a couple of changes and substitutions: I used white vinegar instead of rice vinegar, used 1 T. sesame oil and 1 T canola oil, and added 1 t ginger paste. I also used chopped cilantro instead of basil. The flavor was so good and I'll be making this again soon. The family loved it as well. Very nice addition to grilled meats.