I love traditional coleslaw, probably because of the creaminess the mayonnaise offers the dish. But with a heavy dose of egg and dairy my tummy isn’t nearly as happy as my taste buds are. As I sought to redo the recipe I wanted to create something a little less traditional and so added an Asian twist. The subs made are much friendlier to those of us who have food sensitivities.
This recipe is easy to make and very flavorful. If you do not have sensitivities you can use any type of soy sauce and nuts in this recipe to change the flavor. It actually tastes better, after it marinates in the sauce for a few hours.
- 1 head of cabbage (any kind), chopped
- 1 red bell pepper, chopped
- 1 red onion. chopped
- 2 carrots, grated
- ½ finely minced jalapeno (optional)
- ¼ cup toasted sesame oil
- ¼ cup raw tahini (I like 2T sun flower seed butter and 2 T tahini)
- 1 tablespoon of Tamari (Coconut Aminos for those sensitive to soy)
- ½ inch of fresh ginger, minced
- 1 lime, juiced
- ½ teaspoon agave syrup
- Sunflower seeds garnish
- Chop or shred in a processer the cabbage, bell pepper and onion. Grate the carrots. If you like a little kick mince the jalapeno. Combine all vegetables in a bowl.
- Place the sesame oil, tahini, tamari or coconut aminos, ginger and agave nectar in a blender and process until smooth.
- Pour the dressing over the vegetables and stir well. If desired, garnish with sunflower seeds.
Serve immediately or chill. Coleslaw will last for several days in the refrigerator and tastes especially great after it has marinated in the sauce.