Easy Red Cabbage & Carrot Coleslaw

This is a great side dish and goes with all sorts of main dish dinners. It is hearty enough to stand as a main dish for lunches or a small dinner. It’s easy, quick, and tasty.

Cabbage & Carrot Coleslaw

I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.

Ingredients:

  • Red cabbage – green would work just fine too
  • Carrots – shredded or sliced
  • Thai fish sauce enough to coat the cabbage and carrots (or you can skip and just use the tahini)
  • Toasted Sesame seeds with Olive Oil for toasting – you can also use tahini, and skip roasting
  • 1 lime for juice
  • Salt and pepper

The Cooking Part …

  • Heat olive oil (just enough for your sesame seeds)
  • Drop-in sesame seeds and stir to coat, allow to roast on stovetop
  • Chop or shred carrots and cabbage, toss in a large bowl
  • Pour in fish sauce and stir
  • Add the roasted sesame seeds and olive oil
  • Slice lime in half and squeeze juice over the mixture
  • Salt and pepper to taste – less is more here because it will sit and intensify as the flavors blend in the dish. You can always add more to serve. 

What to serve with …

You can add rice vinegar to this recipe if you would like a tangy flavor. It is a great side dish for any Asian BBQ, soup, or dumpling. It’s also great with tacos, sandwiches, or hamburgers. Serve warm to add another dynamic alongside a fish dinner or pork chops. I served with Fish as a main course. AND it’s great as a solo dish, too. Make a batch and eat off it all week.