Sesame ginger crunch slaw
Cabbage, carrots and cilantro in a punchy sesame ginger dressing, crunchy enough to sit next to anything from the grill.
- 20 min total
- 20 min hands-on
- Anyone can make this
- Serves 6
- About $0.96 a serving
- 110 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: It’s ready in 20 minutes, start to finish.
Ingredients
For 6 servings.
- 1 tbsp fresh ginger, grated
- 1 clove garlic
- 2 tbsp gluten-free tamari
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 4 green onions
- ½ cup cilantro
- 1 package coleslaw mix, 14 oz bag
- 1 cup shredded carrots
- 1 tbsp sesame seeds
From your pantry
- 3 tbsp rice vinegar
- 2 tbsp vegetable oil
Each serving has about 110 calories, 2 g protein, 10 g carbs and 8 g fat, and costs about $0.96 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
- No cilantro? Fresh parsley works.
- No coleslaw mix? Green cabbage or red cabbage works.
- No shredded carrots? Carrots work.
Steps
Tap an underlined word for a quick explanation.
the ginger with the edge of a spoon, then it and the garlic on the small holes of a grater.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Dolly’s tip: A spoon scrapes the thin skin off ginger without wasting any.the ginger, garlic, vinegar, tamari, sesame oil, vegetable oil and maple syrup in a large bowl.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the green onions and the cilantro.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Add the coleslaw mix, carrots, green onions and cilantro to the bowl and until everything is coated.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sprinkle with the sesame seeds and serve, or chill up to 8 hours and again first.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Plan this in Dollop, and get the grocery list
When you host a dinner, Dollop builds the menu around your guests’ allergies, works out a cooking timeline back from when everyone sits down, and puts it all on one grocery list.
