This is a tasty slaw with Asian flare. It also will keep overnight in the fridge for lunch the next day.
- 1 head of shredded cabbage
- 2 grated carrots
- 2 TBSP toasted sesame oil
- 2 TBSP rice vinegar
- 1 TBSP soy sauce
- 2 TBSP sesame seeds
Combine oil, vinegar and soy sauce in a small jar. Toss with remaining ingredients.
Serves 6. 2 WW PP.
An Asian take take on coleslaw – thanks to Patricia Wells for another great recipe.
2 TBSP toasted sesame oil
2 TBSP rice wine vinegar
1 TBSP soy sauce
1 tsp grated ginger
1 lb cabbage, shredded
1 c carrot, shredded
4 green onions, sliced thin
1/4 c cilantro, chopped
Combine dressing in a bowl. Toss with remaining ingredients.
I just can’t pass up ahi tuna when the fish monger has it, but you have probably figured that already. This is a simple tartar with some creamy avocado and some crispy micro greens on top, the perfect meal for a hot summer night.
10 oz ahi tuna, diced into 1/4 inch squares
1 TBSP sesame seed oil
1 TBSP soy sauce
Zest of 1 lime
1 TBSP toasted sesame seeds
Pinch of espelette pepper
Salt and pepper
Sriracha sauce to taste
1 avocado, thinly sliced
Combine all but avocado and micro greens, toss to combine.
Serve over 1/2 sliced avocado, top with micro greens and a squirt of sriracha.
This recipe was created to accompany my sesame tuna. I combined a little canola oil & sesame oil, brushed the zucchini with the oils and then grilled on the BBQ.
4 small eggplants, sliced about 1/4 inch thick
1 TBSP Canola oil
1 TBSP toasted sesame oil
Salt & pepper
Combine oil. Brush both sides of the eggplant with oil and sprinkle with salt & pepper.
Heat grill over medium heat. Grill for 3 minutes per side.
These pickled diakon radishes ate amazing! This recipe came from Sunset Magazine. I love the sweetness the sesame oil adds.
1 1/2 pounds daikon, peeled
1/4 cup kosher salt
1 cup sugar
1 cup distilled white vinegar
2 tablespoons toasted sesame oil
4 Thai or serrano chiles, cut into wide slices
1. Cut daikon lengthwise into 1/2-in. slices, then stack and cut into 1/2-in. cubes. Toss with salt in a medium bowl. Let stand about 2 hours, stirring occasionally, to draw out moisture. Rinse daikon well and drain. In bowl, stir sugar with vinegar until dissolved, then stir in daikon, oil, and chiles. Chill, covered, at least 4 hours and as long as 1 week.
Found this on Chow and had to make it! It’s a super quick tasty meal.
2 1/2 TBSP soy sauce
1 TBSP sugar
1 TBSP Korean red pepper flakes
2 tsp crushed red pepper
1 large garlic clove, very finely chopped
1/2 TBSP toasted sesame oil
2 tps finely grated fresh ginger
1 tsp toasted sesame seeds
One 14-ounce container firm tofu
Peanut oil, for frying
3 scallion, thinly sliced
Steamed rice, for serving
In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.
Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.
In a large skillet, heat 2 TBSP of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 8 minutes per side. Drain on paper towels.
Spoon the sauce over the fried tofu and sprinkle with the scallion.
Serve with steamed rice.
5 WW PP