Asian Sesame Seed Slaw

White Cabbage Colseslaw Recipe

Coleslaw – or slaw, for short – is a fantastically versatile side dish. Composed primarily of finely sliced ribbons of red and/or white cabbage, slaw is able to adopt and absorb any flavours successfully, usually to delicious effect. For me, however, white cabbage slaw always has an “Asian” feel about it – my apologies for the generalisation. This Asian Sesame Seed Slaw, for instance, benefits greatly from the presence of just a little sesame oil, a sprinkling of toasted sesame seeds and a pinch of chilli flakes. Seasoned similarly, it makes the perfect accompaniment to almost any noodle dish, but also as a fresh dish alongside a curry.

Slaw is a staple of our weekly menu. Quick to make and devastatingly flavoursome, it makes a mouthwatering side dish and filling, frugal and nutritious lunch when stuffed inside a pita bread, or accompanied by a portion of rice. If you’ve seen my recipes for Spiced Red Cabbage Slaw or Winter Red Cabbage Slaw, you’ll know that it never gets boring either; change up those flavours… experiment to your heart’s content.

As with other coleslaws, the key to achieving success is to make sure everything is very fine and crunchy. Your cabbage should be fresh and, if possible, a mandolin should be used – but watch those fingers! Remember to season liberally; being heavy handed with flavour when it comes to recipes like this goes an awfully long way. Most of all? Tuck in and enjoy for lunch or dinner.

Recipe for Sesame Seed Coleslaw Asian Sesame Seed Slaw Recipe

Want to know what to do with your slaw? Check out my recipe for Pork and Apple Burgers… 

Asian Sesame Seed Slaw

Serves 4-8

Ingredients:

  • ½ a white cabbage, very finely sliced
  • 1 red onion, finely sliced
  • 2 carrots, grated
  • 3 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 1 tsp chilli flakes
  • ½ tsp salt

Method:

  1. Mix together the cabbage, onion and carrots together in a large mixing/serving bowl.
  2. Gently toast the sesame seeds until lightly browned – be careful not to leave them unwatched as they could become bitter.
  3. Add the sesame seeds and other remaining ingredients to the vegetables and combine thoroughly. The slaw will last in the fridge for up to 3 days, if covered.

Cost: Like my other slaw recipes, this Asian Sesame Seed Slaw is incredibly inexpensive – it’s only a few vegetables after all! Indeed, you could easily prepare it for as little as 75p – it lasts for 2-3 days in the fridge too!

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    Overall Score

  • Reader Rating: 1 Votes

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19 comments on “Asian Sesame Seed Slaw

  1. Dianna
    August 21, 2014 at 4:21 pm

    in Thailand they might add some slivered, slightly underripe mango and a handful of tiny dried shrimp too. I will mess with this recipe tonight. Thanks.

    • frugalfeeding
      October 7, 2014 at 3:24 pm

      That’s a delicious idea! I’ll have to change things up a little.

  2. tinywhitecottage
    August 21, 2014 at 5:26 pm

    This is a wonderful slaw recipe. Love the flavor of sesame seed oil and I know it will be delicious with cabbage. We eat quite a bit of slaw too. I’ll make it this weekend!

  3. Nicola
    August 21, 2014 at 6:48 pm

    This sounds tasty – love the idea of sesame in there :) nice to see you posting!

    • frugalfeeding
      October 7, 2014 at 3:23 pm

      Thank you; I’ve been so busy recently. Hard to get everything done!

  4. Chica Andaluza
    August 22, 2014 at 5:56 pm

    Looks gorgeous and I love sesame oil. In fact, am just packing to move house and have come across 3 bottles in the cupboard so I need to use more of it!

  5. Eha
    August 23, 2014 at 4:22 am

    Love this, but wonder that no ‘tasteless’ oil or acidulating ingredient appeared in the recipe . . . :) ! Sesame oil at its best [and I use it most days] has such a ‘limited amount’ usage!!

  6. Korena in the Kitchen
    August 25, 2014 at 6:04 am

    I love adding sesame oil to coleslaw – totally changes the flavour. So good!

    • frugalfeeding
      October 7, 2014 at 3:21 pm

      Oil is a must from me; far less interesting without.

  7. midihideaways
    August 25, 2014 at 2:09 pm

    sounds absolutely yummy!! and I love the little Staub dish – is it porcelain or cast iron?

    • frugalfeeding
      October 7, 2014 at 3:21 pm

      Porcelain; they were an absolute bargain and I love them!

  8. Driad
    August 27, 2014 at 7:18 pm

    I will certainly try this next salad that I make !
    I’ve just prepared our evening meal , so I’m ” vegged” out at the moment . Ratatouille tonight !

    • frugalfeeding
      October 7, 2014 at 3:32 pm

      Fantastic! I love vegetables. I hope you tried this :)

  9. Grace @ FoodFitnessFreshAir
    September 4, 2014 at 4:02 pm

    Oh, my favorite! This is an annual summer dish in my kitchen. Pretty sure I’ve already made it more than a handful of times over the past couple of months. It’s the perfect side to fish tacos or really any fresh summer meal!

    • frugalfeeding
      October 7, 2014 at 3:20 pm

      I’m always making slaw, at least two batches a week. IT’s a flat favourite.

  10. Tonette Joyce
    September 7, 2014 at 8:39 pm

    Very nice! I think sesame has been under-appreciated and under utilized.Great job!

    • frugalfeeding
      October 7, 2014 at 3:20 pm

      OH it definitely have. I always use it when I’m making a slaw.

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