Monday, May 20, 2013

Fresh Coleslaw with Cucumber, Baby Corn and Mint

Here's a delicious, beautiful, Asian take on coleslaw.  Perfect for a potluck or summer evening, this no-cook side dish features a slightly tangy-sweet dressing...without any mayonnaise!

Fresh Coleslaw with Cucumber, Baby Corn and Mint

3 cups shredded cabbage
1 cup shredded greens (I used bok choy, but spinach or kale would well)
1 red bell pepper, sliced in thin pieces
1 cup diced cucumber
1 - 14oz can baby corn, sliced thin
2 green onions, chopped
2 tablespoons chopped fresh mint
2 teaspoons sesame oil
2 tablespoons ketchup
2 tablespoons lime juice
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1 garlic clove, minced
1 teaspoon gluten-free soy sauce (or regular if GF is not a concern)
sesame seeds as a garnish (if desired)

In a large bowl, mix the cabbage, greens, bell pepper, cucumber, baby corn, green onions and fresh mint (enlist a helper if so desired--remember, the more a child is involved in the preparation, the more likely they are to try the finished product!) :)

Combine the sesame oil, ketchup, lime juice, brown sugar, ground ginger, garlic and soy sauce in a jar.  Give it a good shake and pour over the vegetables:

Stir well and let marinate for one hour before serving or up to 1 day.

Serve with sesame seeds, if desired, and enjoy!

Makes about 5-6 cups coleslaw, enough for 8-10 as a dish.

Life is sweet,

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