Secret Recipe Club: Chinese Cole Slaw
I love Cole Slaw and so when I saw the recipe for Chinese Cole Slaw I knew that was the one I'd try. I love cole slaw, I love chinese....yep, this was a good fit!
It was super easy and very yummy. I did a few things differently and there was one thing I should have done differently. In the end it was a very good choice and I think it would be yummy with some salmon. I will share the recipe and then share what I did.
1/4 c. rice vinegar
2 Tbl. soy sauce (low sodium okay)
2 tsp. honey
2 tsp. ground ginger
2 tsp. dark sesame oil
1 Tbl. vegetable oil
1/4 tsp. ground black pepper
1 Tbl. fresh lime juice
1/2 of a 16 oz. bag of fresh coleslaw mix (pre-shredded carrot and cabbage)
2 tsp. sesame seeds
1/4 c. slivered almonds, toasted (optional)
In a cup whisk together the first 8 ingredients to make the dressing.
Place coleslaw mix into a large bowl.
Top with sesame seeds and almonds. Pour on dressing and toss to coat. Serve immediately or refrigerate.
**I had cabbage at home as well as carrots so I made my own "shredded" mix. I used both purple and green.
**I also didn't have slivered almonds, but had whole almonds, so I just coarsely chopped them, then toasted them.
**I am not a huge fan of ginger (even though I love Chinese food) and when I saw that the recipe called for 2 teaspoons of it, I thought to myself that I should just add less...A LOT less. BUT I didn't. I should have. It was too strong for me. I added a bit more honey to try to tone it down and it worked a little bit. So note to MYSELF, less ginger. If you LOVE ginger, go for it!
This recipe is definitely worth adding to your bookmarks, cookbooks, wherever it is that you keep your recipes, and I will certainly make it again. Thank you Dena for sharing it on your blog!
Check out all these other great recipes by fellow SRC Bloggers
With Joy UNquenchable,