Here is a beautiful, easy and refreshing Asian Cole Slaw recipe. We offer many variations of cole slaw recipes here at ezHealthyDiet.com . The reason being is that people love cole slaw. People have loved cole slaw since it was first made popular in America by a NYC deli owner named Richard Hellmann. If that name sounds familiar it should. Hellmann created a bottled version of his wife’s mayonnaise recipe and the rest is history.
At ezHealthyDiet.com we leave the mayo out of our cole slaw recipes in lieu of using a much healthier olive oil based dressing. In doing a bit of research on cole slaw and its origins, I discovered no history of any Asian cole slaw recipe. In fact the word cole slaw is widely understood to be a derivative of the Dutch word “Koolsla,” meaning cabbage salad. Cabbage salad is found in many different cultures around the world. Likely because cabbage is easy to grow and a hearty staple in many parts of the world.
My guess is that Asian slaw is a modernization of cole slaw using the increasingly popular Asian flavorings of ginger, peanut oil, sesame seeds, peanuts etc. Many people refer to the Asian slaw as Chinese cole slaw.
Asian Cole Slaw recipe
Serves 8-10 as side dish
Ingredients
*1 medium head green cabbage (preferably organic)
1 large carrot peeled
Virgin Olive oil ¼ cup
2 tablespoons honey
¼ cup braggs apple cider vinegar
¼ teaspoon herb mare
Black pepper
2 tablespoons sesame seeds
1 tablespoon sesame oil
First, using your food processor, put the slicing blade in place and finely slice the green cabbage. Place the cabbage in a large bowl. Next, turn your blade over and using the shredder blade, finely shred the carrot. Place the shredded carrot in the bowl with the cabbage.
Next, sprinkle the cabbage mixture with olive oil, vinegar, honey, herbe mare and pepper. Toss lightly until the cabbage is thoroughly, but lightly, coated. Add more as needed.
Finally, Sprinkle the salad with sesame seeds and sesame oil and toss again until ingredients are thoroughly incorporated.
For add-ins use 1 tablespoon minced ginger and ½ cup roasted peanuts.
*I highly recommend using organic green cabbage in this recipe. I have consistently found organic green cabbage to be softer, finer and milder in flavor than non-organic green cabbage. It simply makes a far superior Asian cole slaw recipe.
