Sesame Sprout Coleslaw Recipes

Steps:

• For the smoky tahini dressing: In a blender, blend together the tahini, lemon juice, paprika, cumin, garlic, 1/2 teaspoon salt and 1/2 cup cold water until creamy.
• For the sesame rice: Bring a medium pot of water to a boil, add the rice and 1/2 teaspoon salt, and reduce the heat to medium-low. Simmer, uncovered, until al dente, about 15 minutes; drain. Stir in the sesame seeds and sesame oil.
• For the warm Brussels sprout-shiitake slaw: Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining tablespoon olive oil, Brussels sprouts and the date; cook, stirring occasionally, until tender and slightly charred, about 5 minutes. Season to taste with salt. Divide the rice among 4 serving bowls, and top each with some of the warm Brussels sprouts-slaw and tahini dressing.

Steps:

• Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
• Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
• Spoon reserved vinaigrette over the salmon and serve with the slaw.

Steps:

• Place the cabbage, carrot, jicama, and sesame seeds in a large bowl. Whisk together the mayonnaise, vinegar, sesame oil, and honey in a small bowl. Drizzle the dressing over the salad; toss until evenly coated. Chill at least 4 hours before serving.

Steps:

• Combine cabbage, carrots and sliced spinach in large bowl.
• Whisk vinegar, oil, sugar, ginger and soy sauce in medium bowl until sugar dissolves. Season with salt and pepper. (Cabbage mixture and dressing can be made 1 day ahead. Cover separately; chill.)
• Toss cabbage mixture with dressing. Season coleslaw with salt and pepper. Line platter with additional spinach leaves. Mound coleslaw on platter. Sprinkle sesame seeds over and serve.

Steps:

• In large bowl, whisk vinegar, oil, honey, salt and chile pepper until blended.
• Add apple slices and toss to coat.
• Add remaining ingredients, except radish sprouts, and toss to coat (slaw can be made up to 4 hours ahead and refrigerated).
• Just before serving, scatter radish sprouts over the slaw.
• Gently toss.

Steps:

• Stir together first 5 ingredients in a large bowl.
• Add cabbage, bell pepper, and onions, tossing to coat.
• Garnish with sesame seeds, if desired.