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. 


9 comments:

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

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

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

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

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  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

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Thanks for your comments!