Sesame Ginger Coleslaw

Sesame Ginger Coleslaw (Vegan, Gluten-free)

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.

A salad, on the other hand, is chopped vegetables topped with a dressing (not necessarily vinegar based, but it can be).dsc_1127


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!


Sesame Ginger Coleslaw
Recipe type: Vegetables, Salad, Coleslaw, Side
Cuisine: Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
A ginger-y, tangy coleslaw that is delicious on its own or as a side. Tip: I just happened to have a yellow carrot on hand; try using other coloured carrots for for a bright and colourful look! Tip: Do you find yourself buying too much ginger and it does bad? Try grating the whole thing, freeze in tbsp amounts on a plate, then store in a bag in the freezer. Pop out single portions as you need them!
  • 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
  1. In a large bowl, mix grated carrots and sliced cabbage
  2. In a separate bowl, combine ginger, rice vinegar, lime juice, olive oil, and sesame oil. Set aside.
  3. In a small skillet on medium heat, toast sesame seeds to a light brown. Be careful, they'll burn quickly!
  4. 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!