Asian Coleslaw



  • ½ Head of Purple Cabbage (about 6 C.)
  • 1 Carrot, Julienned or Shredded
  • 4 Radishes, Thinly Sliced
  • 1 Bunch Fresh Mint, Roughly Chopped
  • 2 Tbsp. Sesame Seeds, Hulled White, Toasted



  1. In a small frying pan over medium high heat, toast the sesame seeds until golden, about 1 min.
  2. Using a blender or an immersion blender, combine all the dressing ingredients above, until mixture is smooth and creamy.
  3. Combine all the salad ingredients in a large bowl. Add the dressing and toss to coat. Garnish with toasted sesame seeds.
  4. Can be made up to two days ahead. Keep refrigerated until ready for serving.


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