Sesame Coleslaw


2 tablespoons sesame seeds
3 tablespoons rice vinegar
2 teaspoons soy sauce
2 tablespoons vegetable or peanut oil
1-1/2 teaspoons Asian sesame oil
2 cups shredded red cabbage
2 cups shredded  green cabbage
2 cups shredded carrots
1 teaspoon sugar
Coarse salt and pepper
  1. In a small skillet over medium heat, toast the sesame seeds, stirring occasionally, until lightly browned, about 2 to 3 minutes. Transfer the seeds to a small bowl and set it aside.
  2. In another small bowl , whisk together the vinegar, soy sauce, and vegetable and sesame oils.
  3. In a large bowl, combine both cabbages and the carrots. Sprinkle in the sugar and toss the ingredients well. Add the rice vinegar dressing, salt and pepper to taste, and toss the salad once more to coat the vegetables.
  4. Before serving, sprinkle the sesame seeds on top.

Cooking With Crevolyn
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