Growing up, I was never really introduced to different types of foods. There was your typical “American” food (although I grew up in Canada) like bbq, meat and potatoes, pizza and some pasta and then my mom’s side of the family gave us some “Polish” foods like pierogi’s, kielbosa and klotski’s. Anything beyond that, at least that I can remember, came much later, after we moved to the States. For example, the only Asian food I ever really had was the kind that was picked up in cute little red and white boxes from your average Chinese restaurant. That was until I met and married my husband who is half Korean.
A new world opened up and I started trying a lot of other foods and flavors, especially in my own cooking.
This recipe reflects a subtle change to a traditional coleslaw. I grew up on coleslaw that people brought to bbq’s, deli style I guess you could call it. Chopped, creamy cabbage with little variety in color or flavor. Not that there is anything wrong with that type of slaw, but I was craving something lighter, healthier and with more flavor. And seeing that I have a kitchen stocked with Asian condiments and spices, I figured that was the perfect pairing for a new Asian coleslaw.
This version of coleslaw is a much healthier version, keeping it light and crisp but infused with Asian flavor.
- 1/2 shredded green cabbage
- 1/2 shredded purple cabbage
- 1 C. shredded romaine
- 1/2 red onion, thinly sliced
- 2 scallions, greens and white only, thinly sliced
- 3 radishes, thinly sliced
- 3 TB. EVO
- 2 TB. Ume Plum Vinegar (or rice vinegar)
- Juice from 1 lime juice, squeezed
- 3 TB. chopped cilantro
- 2 tsp. sesame seeds
- pinch of salt
- Whisk together EVO, vinegar, lime juice, and salt in a small bowl.
- In a large bowl, add all the sliced and chopped veggies.
- Pour wet ingredients into veggie bowl to combine. Let sit at least 10 minutes before serving so the flavors start to come together.
It was so good, I couldn’t just let this slaw just sit in the corner as a side dish, so I started thinking of other ways to use it. Since it is summer and BBQ season is in full effect, I decided that I would make my own healthier, BBQ sandwich but top it with my Asian Slaw. So I baked a batch of sliced tofu that had been glazed in an Asian BBQ marinade (baked for 15 min on 350), put it on a allergy-safe roll then topped it with this slaw. Talk about a happy belly!
What’s your favorite slaw recipe? I have another one with jalapeños that I’ll have to share soon. That one has quite the kick!
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