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Julie WeismanThis cole slaw uses my Asian Style Vinaigrette to flavor the usual assortment of cole slaw vegetables. I used a mandolin to slice the peppers and onion; for the carrot, I used a peeler. I also used some red cabbage to add more color. I think you can vary the amounts and the types of vegetables to suit your taste. The toasted sesame seeds are an important touch - they add a lot to the Asian flavor of the dressing.Food Editor's Notes: This is a nice variation on a traditional cole slaw. It is flavorful and refreshing, and will go well with almost any entree. I made it and served it with Asian Style Salmon, which uses the same vinaigrette and requries no time at all to prepare. I sliced all the vegetables in my food processor, except for the scallions, as I don't have a mandolin. You can buy toasted sesame seeds, which are convenient, but they have so much more flavor if you toast them at home yourself. Just put them in a hot pan and stir for a few minutes until golden - you do have to watch carefully, as they can burn quickly. This recipe makes enough for a crowd.Ingredients1 green cabbage1 large carrot4 scallions1/2 green pepper1/2 red pepper1/4 red onion1 tablespoon toasted sesame seedsAsian Style VinaigretteThinly slice all the vegetables and mix together. Add the vinaigrette and toss. Add the sesame seeds just before serving and toss gently.Julie Weisman is an indispensable member of the ShalomBoston.com staff and is a terrific cook. Now that her children are grown and out of the house (well, they come and go!), she seems to have more time to try new recipes. Hopefully she will continue to share them with ShalomBoston.com!Asian Style Cole SlawShalomBoston.com
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