My Favorite Oriental Coleslaw

Introduction

History

The origins of Oriental coleslaw are not entirely clear, but it is believed to have been popularized in the United States in the 1970s. This salad became a staple at potlucks and picnics due to its easy preparation and crowd-pleasing taste.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

For a healthier version, you can use a low-sugar or sugar-free dressing.

- Feel free to add other vegetables or nuts to customize the salad to your liking.

- Make sure to toss the salad well to evenly distribute the dressing and flavors.

Serving Suggestions

This salad is perfect as a side dish for grilled meats or as a light lunch on its own.

Cooking Techniques

The key to this recipe is to toss the salad well to ensure that the dressing coats all the ingredients evenly.

Ingredient Substitutions

You can use a different type of nut or seed in place of sunflower seeds, such as sliced almonds or sesame seeds.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to toss it well before serving.

Presentation Ideas

Garnish the salad with extra green onions or sesame seeds for a pop of color and texture.

Pairing Recommendations

This Oriental coleslaw pairs well with grilled teriyaki chicken or sesame ginger tofu.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. This salad is best enjoyed cold and does not need to be reheated.

Nutrition Information

Calories per serving

Calories: 230 per serving

Carbohydrates

Carbohydrates: 23g per serving

Fats

Total Fat: 14g per serving

Proteins

Protein: 3g per serving

Vitamins and minerals

This salad is rich in Vitamin C, Vitamin K, and folate from the vegetables.

Alergens

This recipe contains soy and nuts.

Summary

This Oriental coleslaw is a balanced dish with a good mix of carbohydrates, fats, and proteins. It is also packed with essential vitamins and minerals.

Summary

Oriental coleslaw is a flavorful and crunchy salad that is perfect for any occasion. With its unique combination of ingredients and tangy dressing, it is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for My Favorite Oriental Coleslaw. It was a warm summer day, and I was rummaging through some old cookbooks at a flea market when I came across a tattered, yellowed recipe card tucked between the pages of an old cookbook. The title caught my eye immediately - "Oriental Coleslaw." Intrigued, I carefully unfolded the card and read through the ingredients and instructions.

The recipe was unlike any coleslaw I had ever seen before. It called for a unique combination of ingredients - cabbage, carrots, scallions, almonds, sesame seeds, and a dressing made with soy sauce, rice vinegar, sugar, and sesame oil. It sounded delicious, and I knew I had to try it.

I quickly purchased the cookbook and hurried home to gather the ingredients. As I chopped the vegetables and toasted the almonds and sesame seeds, I couldn't help but feel a sense of excitement. This recipe was a departure from my usual go-to coleslaw recipes, and I couldn't wait to taste the end result.

Once everything was mixed together and dressed with the savory, tangy dressing, I took a tentative bite. The flavors exploded in my mouth - the crunch of the vegetables, the nuttiness of the almonds, the slight sweetness of the dressing. It was absolutely delicious. I knew right then and there that this Oriental Coleslaw would become a staple in my recipe collection.

Over the years, I have made this coleslaw countless times, tweaking the recipe here and there to suit my tastes. I've served it at family gatherings, potlucks, and picnics, and it always receives rave reviews. People are always amazed by the unique combination of flavors and textures in this dish.

I've shared the recipe with friends and family members, who have all fallen in love with it just as I did. They, too, have made it their own, adding their own twists and variations to the basic recipe. It's amazing how a simple recipe card I stumbled upon at a flea market has brought so much joy and deliciousness into the lives of others.

One of my favorite memories involving this Oriental Coleslaw was when I made it for a neighborhood block party. The theme was Asian fusion, and I knew that this dish would be perfect. As I set out a large bowl of the coleslaw on the buffet table, I watched as people's eyes lit up with curiosity. Many of them had never tasted anything quite like it before.

As the party went on, I observed how the coleslaw disappeared quickly, with many people coming back for seconds and even thirds. I was bombarded with requests for the recipe, and I happily obliged, knowing that this dish would bring joy and flavor to many more tables.

I've come to realize that recipes are not just about the ingredients and the instructions; they are about the memories and the connections they create. Each time I make this Oriental Coleslaw, I am transported back to that warm summer day at the flea market, the thrill of discovering something new and exciting. And each time I share this dish with others, I am reminded of the joy of cooking and the power of a good recipe to bring people together.

So, if you ever find yourself in possession of a tattered, yellowed recipe card for Oriental Coleslaw, I urge you to give it a try. You never know what culinary adventures it may lead you on, what memories it may create, what connections it may forge. And who knows, it may just become your favorite recipe, too.

Categories

| Iraqi Recipes | Iraqi Salads | Ramen Recipes | Sunflower Seed Recipes | Water Chestnut Recipes |

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