Serving Larchmont Village, Hancock Park, and the Greater Wilshire neighborhoods of Los Angeles since 2011.

Sesame Ginger Slaw

Sesame Ginger Slaw, perfect for a hot summer day. (photo from Deborah Brooks)

The thermometer is on the rise this weekend.  It’s getting hot!  When that happens, I make sure to find recipes that don’t use the oven or stove.  Who wants to slave over a hot stove? Who wants to add heat to an already hot house?  

There are so many ways to create a delicious, uncooked side dish with the many vegetables at the farmer’s market. Vegetable slaws are a great option to add a cool, crunchy zing, without too much fuss.  I decided to create an Asian inspired slaw using the classic veggies (red and green cabbage and carrots) and then adding red bell peppers and green onions to the mix.  I’m going to be pairing it with grilled marinated tofu, my new obsession. 

This is an oil-and-vinegar based slaw. It feels a bit lighter than mayonnaise-laden versions. Though I do love those, too, this seems easier to digest when the thermometer gets to 90.  

If you’re not familiar with coconut sugar, it is similar in taste to dark brown sugar, but a bit less sweet, adding a nice flavor to cooking. White or brown sugar can be substituted. 

I hand sliced the cabbage, as I like thick cuts of veggies for slaw. It’s quite easy with a good vegetable knife. Cut the cabbages in half and core them. Then cut in half again and start slicing from one edge. Don’t worry if the slices aren’t even. It makes for a better texture.  I also hand-sliced the pepper. I grated the carrot on a box grater. You can see the sliced vegetables in the photo below.


Hand slice the cabbage, scallions and pepper, then grate the carrots. (photo from Deborah Brooks)


The dressing makes about ¾ cup and I used the entire amount.  This recipe is easily cut in half for a dinner for 2 or 3, or doubled for a large crowd.  Slaws are pretty much a free-for-all anyway. Though it’s delicious as is, feel free to add any additional ingredients, such as toasted peanuts, toasted slivered almonds, or even a bit of minced hot pepper to the dressing. 


Sesame Ginger Slaw

5 cups sliced green cabbage
2 cups sliced red cabbage
1 cup grated carrots
1 red bell pepper, sliced
3 green onions, green and light green parts only, chopped, plus more for garnish
Cracked black pepper
Toasted Sesame seeds


In a large bowl toss the 2 cabbages, carrots, red pepper and scallions until evenly distributed.  Add about 5 or 6 shakes of toasted sesame seeds, about 2 T and a couple of good cracks of black pepper, and then toss again. Pour in the dressing and toss until well combined and all vegetables coated.  Plate in a large serving bowl and top with more chopped green onions and sesame seeds.


Ingredients for the Sesame Ginger dressing. (photo from Deborah Brooks)


Sesame Ginger Dressing

2 T rice wine vinegar
2 T apple cider vinegar
1 tsp coconut sugar
1 T soy sauce
1 T grated ginger
1 heaping tsp Dijon mustard
3 T toasted sesame oil
½ cup grapeseed oil 


In a small bowl or measuring cup add the 2 vinegars and the sugar. Stir until sugar is dissolved. Add the soy sauce, ginger and mustard and stir until well combined. Slowly stream in the sesame and grapeseed oils and whisk until well combined. 


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Deborah Brooks
Deborah Brooks
Deborah is currently a documentary film producer. She is also a former certified personal trainer and fitness nutrition coach. The shutdown of business due to Covid-19 and the implication of an animal wet market connection caused her to rethink her high animal protein food lifestyle. She has spent the last year exploring the world of plant based eating for her own health as well as the health of the planet and all of its sentient beings. Her recipes can be found on Instagram. She would love you to follow along on her journey.

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