Asian Inspired Ginger Sesame Coleslaw

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I was really craving a good cold Asian salad with cabbage. I ended up deciding that I was going to make a coleslaw but dress it up with a Ginger Sesame dressing that would be to die for in this slaw! It really was delicious! I wasn't sure at first if I was just loving it because I made it up, so I taste-tested this ‘slaw on my mom. My mom is a big fan of ginger and I figured if anyone would tell me the honest truth about my cooking, it's her. As she took a bite of it, her eyes grew wide and she immediately went “mmmmmmm, there's ginger in there!” I just KNEW she would love this! She asked me to send her the recipe, so I thought I would just share it with all of you guys instead! This is a big batch so if you are not going to be serving this at a potluck or a bbq then you shouldn't dress the salad until you are ready to eat it; that way it doesn't wilt. You can actually store the salad in your fridge and keep the dressing in a dressing bottle and toss a little bit of dressing in your bowl with your serving of salad. This would make for a great low fat salad to have all week long for lunch!


1/2 a red cabbage
1/2 a green cabbage
2-3 cups carrots
1 red onion
6 large green onions
1 1/2 cup slivered almonds
sesame seeds


4 Tbsp. fresh ginger, grated (about a 2-inch piece)
1/2 cup soy sauce
1/2 cup lemon juice
1/2 cup extra virgin olive oil
4 Tbsp. white vinegar
4 Tbsp. dark brown sugar
4 tsp. sesame oil
2 tsp. salt
black pepper to taste


1) Put the cabbage, onion and carrots through a food processor (or just chop finely) and put in a large mixing bowl.
2) Add the almonds, crushing some of them further, with your hands, as you drop them in the salad bowl. Add your desired amount of sesame seeds to the salad as well.
3) Store the salad mix in your fridge for up to a week, undressed.


1) Grate the ginger into the bottom of a small mixing bowl.
2) Add all other dressing ingredients and whisk together until the salt and brown sugar have dissolved.
3) Pour dressing over salad and serve ‘slaw within 1 hour of dressing. If not serving immediately, dress ‘slaw at the time of serving.

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