Warm Coleslaw with Asian Dressing

Remember summer? Ya me neither. I love having coleslaw in the summer and now that summer seems like a distant memory, this winter version will have to take it’s place. I really like cabbage and this warm version of a summer slaw has a sesame and tamari dressing with a burst of cilantro and lime. Cilantro can brighten almost any dish and it works beautifully here. This coleslaw would be a great side for grilled tuna or salmon.

I adapted this recipe from one of my favorite blogs The Gluten Free Goddess
Warm Coleslaw with Asian Dressing
Warm Coleslaw with Asian Dressing
1/2 head of cabbage
2 carrots – peeled and grated
2 tbsp olive oil
3 tbsp rice vinegar
3 tbsp tamari
1 tbsp sambal oelek (ground fresh chili paste)
1 tbsp maple syrup
1 tbsp toasted sesame oil
juice of one lime
1/2 tsp sea salt
1/2 cup green onion – chopped
1 cup fresh cilantro
toasted sesame seeds
1. Thinly slice your cabbage and grate carrots. Heat 2 tbsp olive oil in a large pot over medium high heat. Add your cabbage and carrots and saute for a few minutes while you prepare the dressing.
2. In a small bowl whisk together tamari, rice vinegar, sambal oelek, maple syrup, toasted sesame oil and salt.
3. Pour the dressing over the cabbage and carrots in your pot and cook for a few minutes until it is a little tender but still has some crunch. Turn off the heat and add your fresh lime juice, chopped cilantro and green onion. Garnish with toasted sesame seeds.
**Note: Sambal Oelek can be found in the Asian section of most grocery stores. If you cannot find it, look for another chili sauce such as Thai chili sauce. I use Sambal Oelek because there is no sugar or glucose added. Alternatively a few chopped red chillies would work well.