Asian Style Coleslaw Salad

Posted in Salads

There’s a really easy salad I make. It’s one of my family’s favorite salads and even though it’s a lot better the day after, it never survives that long.Traditionally I would slice fresh cabbage for this one, but the cabbages here are not as good as they were back in Israel, or at least not the ones I’m used to, so I had to turn to the alternative which is a cabbage- carrot mix – the one you use for coleslaw. You can find it in any supermarket and to tell you truth, it makes life so much easier 🙂



For the salad:

2 Bags (227gr each) of coleslaw mix (cabbage and a bit of carrot) – you can also use just cabbage

2 tbsp roasted sesame seeds – for sprinkling

For the salad dressing:

1/4 cup vegetable oil (NOT olive oil – too dominant)

1/4 cup soy sauce

1/4 cup white sugar

1/4 cup white vinegar (I use white wine vinegar)


1. In a sealable jar or plastic kitchen container, place all dressing ingredients. Cole the jar and shake really well until they all combine,

2. Roast the sesame seeds on a pan (not oiled). Preheat a frying pan over medium-high heat and place the sesame seeds to roast. Let them roast for about 1 minute while you stir occasionally. When they turn light brown they are ready. (Be careful it takes seconds for the seeds to burn if you don’t stir)

3. Place the cabbage in a serving bowl, top with the dressing and sesame seeds and mix until cabbage fully coated.

For best results, place in the fridge for about an hour before serving. This way the dressing will be absorbed in the cabbage.