That cabbage I picked up at the weekend is still feeding us well. Not only have we had Thai Yellow Cabbage Curry and Creamy Cabbage Pies, this time it had to be a Coleslaw of sorts.
traditional coleslaw, but as you may know I am all for expanding my culinary repertoire. Having tried coleslaw with raisins, Sri Racha, and wasabi, I was quite keen to try a sesame flavoured one. Not only is this coleslaw scented with toasted sesame oil, it also has a scattering of black sesame seeds.
The last time I used black sesame seeds was for the Oyster Mushroom 'Calamari'. The flavour of black sesame seeds is similar to the white variety - nutty, except it has a slight bitterness. I've read that they are mainly used for visual effect, than taste. I served this coleslaw at lunch simply with some jacket potatoes. I felt positively healthy eating it. I don't know about you, but these days I need a tooth pick as I sometimes find seeds stuck between my teeth. Funny how that happens as you get older.
Black Sesame Seed Coleslaw
½ green cabbage, shredded
1 medium red onion, finely sliced
1 large carrot, shredded
2 tablespoons toasted sesame oil
75ml – 100ml rice vinegar
2 – 3 teaspoons Dijon mustard
1 teaspoon salt
2 – 3 tablespoons sesame seeds, preferably black; or combination of both
Put the cabbage into a bowl with the red onion, and mix with your hands to separate the pieces. Add the carrot and mix well.
In a small bowl, combine the sesame oil, vinegar, mustard and salt. Add the dressing to the cabbage mix and stir well. Refrigerate the slaw for at least 1 hour so the cabbage can soften.
Toast the sesame seeds to bring out the flavour. Allow them to cool. Just before serving, scatter the seeds over the slaw, toss well. Adapted from Vegetarian Planet.