If you're looking for a way to spice up your next BBQ or picnic, this Summery Asian Slaw might just do the trick. Filled with crunchy cabbage, sweet corn, crisp red peppers, frisée and toasted sesame seeds all coated in a zesty citrus vinaigrette, it's definitely out of the ordinary and will add color and taste to whatever you serve!
Traditional coleslaw lovers be forewarned: this is not for everybody. If you're looking for the classic creamy version this will not exactly be your cup of tea! My family was split right down the middle on this one with my son and mom giving it the thumbs down while my husband and daughter happily declared that "there would be more for them!" I really liked the incredible crunch and little hot kick you get with each bite. So much color and flavor!!
If you're a slaw person--mind you, an adventurous one, you owe it to yourself to give this Asian version a try. It's also great as a sandwich topper as my slaw-lovin' husband will happily attest to, as soon as he finishes his slaw topped sandwich!!
Summery Asian Slaw
Prep Time: 30 minutes, but much of this is not active
For the slaw
- 1 head green cabbage, cored and thinly sliced
- 2 heads frisée
- 2 ears fresh corn, cut the kernels off
- 1 red bell pepper, cored, seeded and sliced thinly
- ½ cup chopped fresh parsley
- 2-3 shakes red pepper flakes
- 1/4 cup toasted sesame seeds, divided
- salt and pepper to taste
For the vinaigrette
- ⅓ cup cider vinegar
- 2 tablespoons honey
- Grated zest and juice of one orange
- 2-3 shakes red pepper flakes
- 1 teaspoon black pepper
- ½ cup canola oil
1. To make the slaw: place the cut cabbage in a bowl of ice water for about 20 minutes to crisp it up. Drain well and dry it well too. Place in a large bowl.
2. While the cabbage is soaking, remove the stem ends of the frisée and tear the leaves into pieces. Wash well and dry well. Place into the large bowl.
3. Place the corn kernels in a skillet and barely cover with water. Simmer over medium heat for 1 minute until crisp-tender. Remove from heat and drain well. Add to bowl.
4. Add the frisée, red pepper, parsley, 3 tablespoons of the sesame seeds and the red pepper flakes to the bowl and set aside.
5. To make the vinaigrette: whisk together the vinegar, honey, zest, juice, red pepper flakes and black pepper in a bowl. Then slowly whisk in the oil until well blended. Refrigerate until ready to use--this can be made up to one week ahead and stored in the fridge in an airtight container.
6. Pour the dressing over the ingredients in the bowl and toss well. Season to taste with salt and pepper. Garnish with the remaining sesame seeds and serve or cover and chill. Slaw lasts for 3-4 days, stored well in the fridge.
Note: Recipe adapted from The Foster's Market Cookbook by Sara Foster. I left out the ½ cup of fresh cilantro and 2 tablespoons of fresh peeled sliced ginger because I'm not a fan of either but if you are, I'm sure they'd be a great addition. I also tinkered a lot with proportions. Adding some sliced carrots or snow peas would work well here too.