I know it’s getting cold and even snowy in many parts of the country, but here in the South it’s still warm enough to wear shorts and fire up the barbecue.
Bagged coleslaw mix was on sale recently and I picked up a couple bags. I wanted to do something different (and healthier) than a mayonnaise-based dressing, so I pulled out a bunch of bottles and came up with a spicy Asian sesame slaw that was fantastic as a side or in a sandwich, plopped on top of a grilled chicken breast.
(Pssst — it’ll also be great with your leftover Thanksgiving turkey, or my recipe for Miso Sesame Cod.)
If you want to switch up the vegetables, this dressing would also work great with baby kale, shredded brussels sprouts, or shredded nappa cabbage.
The dark sesame oil and toasted sesame seeds add a nuttiness to the slaw.
And I’ll let you in on my foolproof way to make and store slaws and shredded salads — large zip-seal plastic bags. Dump everything in the bag, seal and “smoosh” — tough, cruciferous vegetables soften up as they’re massaged with the dressing. And then you can pull out as much salad as you need and zip up the rest.