The other day I asked Google “what’s the difference between a slaw and a salad” and then “coleslaw vs slaw”?
Other people are worried about the American election, I’m worried about proper use of the word slaw.
Slaw is a funny word.
I learned that a coleslaw is a mix of finely chopped cabbage and other vegetables. A slaw without the cole is finely chopped vegetables without the cabbage. Typically they have a vinegar based dressing.
It didn’t really clear things up for me either. I think, when it comes down to it, it’s somewhat regional. As I move forward in the cooking world, I’m going to define a slaw (or coleslaw), as a mixture of grated or finely sliced vegetables with a vinegar based dressing.
I was inspired to make this coleslaw by a recipe I made a few weeks ago, a Daikon-Carrot Salad from the Food Network. I LOVED the dressing but felt it needed a bit more vinegar, so I tweaked it a bit. The result is delicious! I love eating coleslaw on it’s own, but I have a few ideas as far as entrees to pair it with. Stay tuned!
- Two carrots, peeled and grated
- ¼ red cabbage, chopped into slices
- 1 tbsp ginger, grated
- 4 tbsp rice vinegar
- 2 tsp lime juice
- ¼ cup olive oil
- 1 tsp sesame oil
- 1 tbsp sesame seeds, toasted
- In a large bowl, mix grated carrots and sliced cabbage
- In a separate bowl, combine ginger, rice vinegar, lime juice, olive oil, and sesame oil. Set aside.
- In a small skillet on medium heat, toast sesame seeds to a light brown. Be careful, they'll burn quickly!
- Add sesame seeds to dressing, then add to vegetables. Mix well, then refridgerate for at least an hour to let the flavours meld together. Enjoy!