This Toasted Sesame & Cilantro Slaw is light and refreshing, crunchy and toasty, and is a versatile salad that goes well with tacos and sliders alike! It has an asian flare thanks to the rice vinegar, lime juice, toasted sesame oil, and fresh cilantro. Altogether, the flavors harmonize in a way that sings on its own, yet pairs so well with others too.
To try for yourself, follow the recipe below:
Wash and prepare all produce. In a small bowl, make the dressing by whisking together the pickling juice, mayonnaise, toasted sesame oil, sea salt, cracked black pepper, and honey, until thoroughly combined.
Next, transfer all prepared produce to a large mixing bowl, pour the dressing on top, then toss to combine. Taste test and adjust as needed. Serve immediately, and enjoy!
Toasted Sesame & Cilantro Slaw
PREP TIME: 10-15 MIN
YIELDS: ~ 2-3 CUPS
Ingredients:
- 1 Lime, zested and juiced
- 1 Small Red Cabbage, (about 2 cups) shredded
- 6 Radishes, (about 1 cup) julienned
- 1 Green Apple, julienned
- 1/4 cup Loosely Packed Cilantro, chopped
- 1/2 cup Pickled Onions
- 1/4 cup Pickling Juice (from onions)*
- 2 Tbs Mayonaise
- 1 Tbs Toasted Sesame Oil
- 1/2 tsp Sea Salt
- 1/2 tsp Freshly Cracked Black Pepper
- 2 Tbs Honey (or maple syrup if vegan)
Directions for Toasted Sesame & Cilantro Slaw:
- Wash and prepare all produce. In a small bowl, make the dressing by whisking together the pickling juice, mayonnaise, toasted sesame oil, sea salt, cracked black pepper, and honey, until thoroughly combined.
- Next, transfer all prepared produce to a large mixing bowl, pour the dressing on top, then toss to combine. Taste test and adjust as needed. Serve immediately, and enjoy!
Notes:
- I make quick-pickled red onions by slicing a large red onion and placing inside an air-tight jar. Then, I fill the jar halfway with sweet rice vinegar and top with boiling water. I seal with a lid, then leave to rest on the counter until it cools to room temperature. Afterwards, I transfer to the fridge and let it sit for at least an hour or two before using. These pickled onions hold for about a week!
- Hot honey is awesome if you can handle some heat!
- To keep this recipe vegan, swap the honey for maple syrup or date syrup, and use a vegan mayo. One of my favorite’s is: Chosen Foods, Classic Vegan Mayo.
- Rice Vinegar or any mild vinegar is a good substitute if there isn’t enough pickling juice
- I like to double the recipe when pairing with my Pulled Pork recipe, or for any larger occasion. (The pulled pork and slaw pair well together for sliders or tacos, or even as a salad!)
- For delicious recipes to season with, or to pair alongside visit the Kitchen Journal.
