Poolside sesame slaw from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • anya_sf on May 31, 2023

    Slaws aren't always popular at our house, but this one was great. We had it as a side with sticky chicken. Mixed the dressing by hand and used bagged cabbage mix, grated carrot, sliced cucumber, bell peppers, and green onions, plus roasted salted peanuts from a jar. So it was pretty quick to make.

  • BigOrangeTiger on March 18, 2023

    This dressing is fantastic! Definitely going to making it again...and again!

  • Rinshin on August 12, 2022

    Excellent but be prepared to spend about 45 minutes or so pulling out about 10 vegetables and herbs from refrigerator and garden, slicing and chopping. The dressing part was easy as it required only mincing ginger and garlic. Like most salad dressings, I did adjust after tasting to increase oil as it seemed too thick, added more honey, and about a tsp of soy sauce. Instead of tahini, used creamy natural peanut butter. Roasted both peanuts and sunflower seeds. Instead of chicken used smoked brisket pieces and tossed in thin cooked noodle pieces for more crunch. So healthy and like the other reviewer, very versatile. This made more like 10 servings and dressing for 20 servings for us. Went into my favorite file. Photo added.

  • allisonsemele on June 15, 2022

    Versatile--served as a main with avocado instead of chicken and liked having a kind of creamy element. This salad would be an excellent side for many proteins, or in a wrap. The dressing itself is very tasty, like a sesame version of the miso-ginger dressing served in Japanese restaurants, and I imagine it would be really great with tofu. Several commenters on the SK site mentioned using bags of pre-shredded vegetables for this. I don't usually buy those, but if I were to make this again, I probably would. I was a bit sick of chopping by the end of prepping this.

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