Asian Coleslaw

Published April 15, 2012 by jenmatteson

This was a really simple salad to go with the Grilled Hoisin-Glazed Pork Tenderloin.  I probably would have used more lime juice, but I only had one quarter of a lime in my refrigerator.  Instead of using a traditional coleslaw mix with cabbage, I like to use the broccoli slaw.  It seems to have a bit more crunch and flavor, and I think the nutritional value is a bit higher in broccoli slaw.

Asian Coleslaw

Source: Pigzilla Original
Servings: 6


1/4 cup rice wine vinegar
2 tsp seasame oil
2 tbsp olive oil
2 garlic cloves, minced
salt and pepper
1/4 cup scallions, chopped
1 tbsp seasame seeds
3 cups broccoli slaw


1. In a medium sized mixing bowl, whisk together vingar, oils,  and garlic.  Salt and pepper to taste.   Add scallions and sesame seeds.

2. Add broccoli slaw in seperate bowl.  Pour dressing over slaw and toss to coat.  Refridgerate for at least one hour before serving.

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