Awesome slaw! It has a sweet yet nutty flavor and was absolutely delicious! I used a bag of coleslaw mix added a couple tsp. of lime juice and instead of grating the jicama I cut it into matchsticks. I didn't have black sesame seeds so I toasted my regular ones and added it. This was a great side dish to grilled "Pork Tenderloin Marinade" from this site. This is a definite keeper!
Awesome dressing in this slaw recipe! Just a tip: If you don't have sesame oil don't even bother making this until you can get your hands on some. Sesame oil is super-packed with a nutty flavor (a little goes a long way) and without it the dressing will be entirely different (i.e. bland!) than intended and will have virtually no Asian flavor at all. Great with a handful of toasted almonds tossed in!
Delicious. I could eat the whole thing! I made some changes used one head green cabbage a and one head purple cabbage. Didn't have sesame seeds so omitted that. Added one orange chopped up. For the dressing I used half part mayonaise half part plain yogurt with a little bit of lime and orange juice added. So pretty and so good. I served it with Kalua oven pork. I am salivating just thinking about it.
I've lightened up the dressing by subbing 1/2 cup lowfat plain yogurt or lowfat sour cream and 1/2 cup light mayo and it was really good both ways. The dressing would be good on any combination of cole slaw ingredients you have on hand but I love the addition of jicama. I added some toasted slivered almonds finely chopped red bell pepper and green onions. I've also just added the dressing to the packaged cole slaw mix with a little chopped jicama. I found that scaling the recipe in half yields enough dressing for one bag of coleslaw mix. Fantastic.
VERY good! I 'matchsticked' my jicama instead of grating and added a little lime juice. Otherwise made as directed. We'll have this again - thanks!!
My mom makes coleslaw during the summer for cook-outs. She doesn't bother with making her own dressing and just uses store-bought dressing. It was always too strong of a taste for me - I never enjoyed the heaviness and stickiness of it. I've been meaning to find a recipe to make my own slaw dressing that doesn't shock the taste buds and is more refreshing and light and I found the perfect opportunity to finally do it this week when I saw bags of cole slaw on sale. I like to try unique recipes so I decided to use this one. It came out really well everything that I was looking for: not overpowering refreshing and a bit different from the usual slaw dressings. It had a great balance of sweet and tangy but not strong so it also gave a good balance of taste between the dressing and the vegetables. I really enjoyed the hint of a "nutty" flavor from the sesame oil and sesame seeds and I absolutely love that this recipe uses honey. The proportion of dressing to salad was perfect in the recipe as well. I did make some minor changes but only because I didn't have some of the ingredients. I used white balsamic vinegar instead of rice vinegar white sesame seeds instead of black and I didn't have jicama. Not sure how much of a difference this made but I was happy with the end result. I made the slaw a day ahead and the flavors blended really well during this time in the fridge. Will make this again!
Wow - I love this slaw! First time I have ever used jicama - not sure how necessary it is to this salad - pretty much tasteless to me - mine had the consistancy of a firm pear is the only way i can describe it. So I certainly wouldn't fret if you couldn't find one or didn't want to waste the money. I also couldn't find black sesame seeds so I just used toasted sesame seeds. I used low fat mayo and the dressing was still incredible. This slaw would be great on any kind of bbq sandwich or with a couple crab cakes perched on top which is what I used it for. All I can say is wowzer - will definately use this again.
This was wonderful. I will certainly make it again. Served it with pulled pork sandwiches. I only used 1T of honey which was perfect for our family; a little sweet but not too sweet. Also added chopped cilantro and green onion. I think next time I can cut back on the mayo. I'm sure it would be plenty good with less. Also it only sat for an hour and was wonderful.
My bad for using Napa cabbage as I think the problem was the dressing was too heavy for the delicacy of the Napa... after ready reviews (looking for help and TY AR tasters!) I went back and added more jicama only jullienned this time not grated. That along with a healthy dose of lime juice brought it back to life. I also threw in some baby bok choy I had for additional crunch. I'd kill for some almonds right now!
I made this exactly as directed and thought it was pretty bland but it looks like I'm in the minority here! I wish I would have taken another reviewer's suggestion to julienne the jicama because it lost a lot of its crunchiness when grated. I think I'll stick with sal's blue cheese cole slaw from this site but thanks for sharing the recipe!
