April 18, 2007

Zippy Coleslaw

1/2 head of green cabbage, shredded (about 4 cups)
1/3 cup rice vinegar
4 carrots, peeled and grated
3 green onions, minced
2 tablespoons freshly grated ginger
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
1 pinch salt


Mix the cabbage, the carrots and the green onions in a large bowl, set aside. In a small bowl, whisk together the rice vinegar, sesame oil, ginger, sesame seeds, and salt. Drizzle over the cabbage mixture, toss to incorporate. Allow to sit 1 hour before serving. Garnish with additional sesame seeds.

My thoughts:
When my husband lived in Austin, TX (long before he met me) he was obsessed with the coleslaw served at the Salt Lick, a barbecue place in Driftwood, Texas. Since the Salt Lick is 1,591 miles from Baltimore, we can't exactly pop over and pick some up to satisfy his craving. We're smoking some ribs tonight so he decided to recreate the slaw to the best of his memory. Now, I have never been to the Salt Lick so I can't testify to it's authenticity but I can say that it is one tasty slaw with out a drop of mayo in sight! Very crisp and well flavored with just a touch of spicy ginger.