Receta Fresh Coleslaw with Cucumber, Baby Corn and Mint
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,
SPC