Friday, February 22, 2008

Sesame Coleslaw

I'll admit it, I'm a sucker for all things sesame-flavored. It began with ramen, sad to say. One of those 10 for $1.00 brands had a sesame chicken flavor that came with an itty-bitty package of sesame oil. No wait, it was before that. When I was a kid we used to go to this chinese restaurant in St. Helens and I'd eat BBQ Pork with that funky red sauce and then covered in sesame seeds. Anyway, it was love at first taste. So here's a sesame coleslaw recipe I cooked up this morning for breakfast (yes, coleslaw for breakfast).

1 bag of coleslaw mix (mine is mostly plain cabbage with some red cabbage and carrots thrown in for good measure)
Rice vinegar
Sesame oil
Black pepper
Sesame seeds (toasted pref.)

Empty the coleslaw mix into a large bowl (big enough to have room to mix)
In a separate container, mix about half a cup of Mayo with a couple of tablespoons of rice vinegar and maybe 1/4 cup of sesame oil, and a dash (or a heavy dose) of pepper. Taste it and adjust quantaties as desired.
About 15 minutes before you want to serve it, pour the "dressing" over the cabbage and mix well. Just before serving, sprinkle liberally with toasted sesame seeds.

*Afterthought: After eating half of this delicious batch, it needs something more. It's good as is, but might be even better with the addition of some cooked/diced chicken, and maybe something crunchy like some chow mein noodles, celery, waterchestnuts, etc. If you try this yourself, let me know how it turns out!

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