Asian coleslaw

I don't know about you guys, but I'm not a big fan of mayo. 

Sure, spread it LIGHTLY on some toasted bread for a tomato sandwich, but I'm not stirring a giant wad of it into the shredded beauty of fresh cabbage and carrots. 

I'm just not doing it.

But I do love coleslaw. If only because it's a really good way to use up a lot of beautiful cabbage.

This coleslaw recipe employs none of the mayo craziness that your typical coleslaw calls for and I find it to be an awesome accompaniment to Asian dishes of all kinds. Or just boring dishes that need a fancy sidekick to give it some direction.

You know, like frozen pot stickers from Trader Joe's. 

Seriously - I do that. There's no shame in frozen pot stickers, sorry GYOZA, from Trader Joe's.

Enjoy your mayo-free coleslaw.

Asian coleslaw

Ingredients

1/2 head green (or red! be wild like that!) cabbage, shredded

2 carrots, julienned

2 green onions, julienned

A few sprigs of cilantro

1 lime, juiced

4 T soy sauce

2 T sesame oil

Salt/pepper to your taste

 

In a medium sized bowl, whisk together soy sauce, sesame oil, lime juice, salt and pepper. Then throw in the cabbage, carrots, cilantro and onions. Toss it all together and set it aside.

 

This actually tastes best when it's been allowed to sit around and get tossed every once in a while. 

 

Just don't let it sit around too long. The cabbage will get limp and start to smell...strange. Give it about 10 minutes and then have at it.

 

Good eating.