Thursday, January 22, 2015

Asian Style Cole Slaw #recipe @LucyBurdette

LUCY BURDETTE: The photo has nothing to do with the cole slaw recipe--my husband saw this at the pier right near where Hayley and Miss Gloria live, and I had to share it! Isn't that fun?

Now back to the recipe...

Cole slaw is one of those dishes (like potato salad) that I never seem to get quite right. And I don't like most restaurant versions either. This time I decided to try an Asian twist, a take-off on my recipe for sesame noodles. (Only without the noodles...) 

For the dressing:

1 tablespoon peanut or canola oil
1 tablespoons minced, peeled ginger
2 garlic cloves, minced 
1 inch fresh ginger, peeled and minced

3 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1.5 tablespoons sugar
5-7 scallions, cleaned and chopped
1/3 cup chopped fresh basil or cilantro if desired

Heat the peanut oil and saute the garlic and ginger on medium heat for about a minute.
Scrape this into a large bowl and add the sesame oil, soy sauce, vinegar, sugar,  and whisk these ingredients until well combined.

For the slaw:

1 head Chinese cabbage, chopped
1/2 head red cabbage, chopped
3-4 carrots, shredded
4 small peppers, cut into matchsticks
several inches white daikon radish, peeled and shredded

Prepare all the vegetables and combine them in a large bowl. Toss with the dressing and let the salad sit for an hour, refrigerated.

I served this with company baked ham and macaroni and cheese. It was quite refreshing and delicious!

I was planning to include cilantro, but my hub accidentally bought "culantro." One website said its scientific name literally translates as "foul-smelling thistle", while another said it smelled like crushed bedbugs. Soooo, I did not include this in the slaw:)

Lucy writes the Key West food critic mysteries:


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  1. This recipe sounds like a keeper! And what the heck is anyone supposed to do with culantro? I've never heard of it.

  2. This is beautiful. Nicely done.
    One question--When you say "Heat the peanut and saute..." I assume you mean "Heat the oil..."

    And we all love Lucy (your version).

  3. This slaw sounds delicious and the vibrant colors make it a feast for the eye, as well. Thanks, Lucy.

    ~ Cleo

  4. That culantro sounds heavenly...not! Actually, in the "Hispanic" section of my supermarket they sell soffrito--which is red--and culantro--which is green. I bought the culantro mixture (it looks kind of like green salsa) and added it to tortilla soup. Delicious! Both culantro and soffrito are meant to act as a "base" for soups, stews and other dishes. This slaw recipe comes at the right time since I have a head of cabbage on hand and will only need half of it for the one recipe I was planningon.