What's On the Side: Asian Tri-Color Coleslaw Salad

Right before Easter, I bought a giant head of red cabbage to make a natural dye for eggs, but then we had a little egg shortage, and I decided our few egg-buying friends would probably rather purchase non-dyed eggs. So . . . long story short, I had a red cabbage on my hands just waiting to be used in a recipe.

Ergo, this tri-color Asian coleslaw. The bright colors come from the red/purple cabbage, green Brussels sprouts, and orange carrot. First, I shredded the vegetables in my food processor using the metal blade attachment. Then, I made a simple Asian-inspired dressing to add a jolt of flavor to the shredded vegetables. A quick toss in the dressing, a garnish of black sesame seeds, and you've got a stunning coleslaw salad to add to your dinner table.

Asian Tri-Color Coleslaw Salad (printer-friendly version)
makes 2-4 servings

For the coleslaw:
1 cup shredded carrot (about 1 large carrot)
1 cup shredded Brussels sprouts (about 10 small-medium Brussels sprouts)
1 cup shredded red cabbage (about 1/2 small head of cabbage)

For the dressing:
1/4 cup fresh lime juice
1/2 tablespoon rice wine vinegar
3 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons brown sugar

fine sea salt and freshly ground black pepper, to taste
black sesame seeds, for garnish

1. Add the shredded carrot, Brussels sprouts, and red cabbage to a large bowl.
2. In a separate bowl, whisk together the lime juice, rice vinegar, soy sauce, sesame oil, and brown sugar.
3. Pour the dressing over top the shredded vegetables. Stir to combine. Season to taste with salt and pepper. Garnish with black sesame seeds.
4. Chill in a covered container in the fridge until ready to serve.