Asian Coleslaw: The Best Asian Coleslaw Recipe from Cook'n

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	Asian Coleslaw

Serves: 4

My guests are crazy about this simple Asian slaw. Its light, clean taste makes it a wonderful accompaniment to the spicy, rich pork ribs. It also works well with most grilled meats or fish.

   3 tablespoons white sesame seeds
   1/2 head green cabbage, cored and cut into 1/4-inch-thick lengthwise slices
   1/2 head red cabbage, cored and cut into 1/4-inch-thick lengthwise slices
   1 carrot, peeled and shredded
   2 green onions, white part only, thinly sliced
   1/2 cup minced fresh cilantro

   DRESSING:
   1 clove garlic, minced
   1 tablespoon minced fresh ginger
   2 tablespoons hoisin sauce
   1/4 cup canola oil
   2 tablespoons Asian sesame oil
   3 tablespoons rice vinegar

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Preheat the oven to 400ºF. Spread the sesame seeds in a pie pan and toast in the oven until they are golden, 3 to 4 minutes. Keep your eye on them since they can go from golden to black quickly. Remove from the oven and set aside.

In a large bowl, combine the cabbage, carrot, green onions, and cilantro.

To prepare the dressing: In a small bowl, combine all the dressing ingredients and whisk until thoroughly blended.

Pour the dressing over the slaw. Toss until completely coated. Sprinkle the slaw with the toasted sesame seeds and toss again. Let the slaw stand at room temperature for at least 30 minutes before serving.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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