Tuesday, January 24, 2012

Sesame Cole Slaw

This was the slaw that accompanied the corn dog muffins below. I adapted it from a recipe for Amish Slaw – making it faster and adding an Asian twist.
Sesame Cole Slaw
1 (16oz) bag of shredded cabbage and carrots
½ cup sugar
½ cup vinegar
½ tsp salt
1 tsp celery salt
1 tsp white sugar
1 tsp prepared mustard
1/3 cup sesame oil

1. In a medium bowl, mix ½ cup sugar with the shredded cabbage and carrots.  
2. In a small saucepan, mix the remaining ingredients. Bring to a boil over medium heat. Remove from heat and cool completely.
3. Pour vinegar mixture over cabbage and toss to coat.
4. Chill in the fridge for several hours before serving. 


  1. very healthy n delicious..good one..

  2. I haven't had coleslaw in ages, not so common here

  3. Awesome! Great way to jazz up your slaw and give it a unique twist :)

  4. Those flavors are right up my alley! Thanks for sharing the recipe! I can't wait to try it!

  5. Good post. You might be interested in a spicy and crunchy cole slaw I made http://caroleschatter.blogspot.co.nz/2011/11/spicy-crunchy-coleslaw.html


Thanks for your comments!