Psychedelic Coleslaw Recipe

Name: Psychedelic Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup rice wine vinegar; 2 teaspoons toasted sesame oil; 2 teaspoons freshly squeezed lime juice; 1 tablespoon honey; 1/4 teaspoon cayenne pepper (Optional; this meal already has lots of spice, so you might want to lay off it in this recipe. However, if you are serving psychedelic coleslaw with any other meal, the…; 2 tablespoons sesame seeds; 2 carrots, peeled and coarsely grated; 1/3 head red cabbage (looks purple to me), cored, then cut crosswise into the narrowest ribbons possible and separated; 1 yellow bell pepper, seeds and membranes removed, then sliced lengthwise into the thinnest strips possible; 1 red pepper, seeds and membranes removed, then sliced lengthwise into the thinnest strips possible; 1/2 medium-size sweet onion, finely sliced, rings separated; 1 1/2 tablespoons finely grated or minced fresh gingerroot, peeled first; 1 cup lightly packed cilantro leaves, stems discarded before measuring, chopped; 1/4 daikon, optional (a large white Japanese radish; available in some grocery stores) peeled and coarsely grated

Servings: persons

1/4 cup rice wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons freshly squeezed lime juice
1 tablespoon honey
1/4 teaspoon cayenne pepper (Optional; this meal already has lots of spice, so you might want to lay off it in this recipe. However, if you are serving psychedelic coleslaw with any other meal, the cayenne provides a nice kick.)
2 tablespoons sesame seeds
2 carrots, peeled and coarsely grated
1/3 head red cabbage (looks purple to me), cored, then cut crosswise into the narrowest ribbons possible and separated
1 yellow bell pepper, seeds and membranes removed, then sliced lengthwise into the thinnest strips possible
1 red pepper, seeds and membranes removed, then sliced lengthwise into the thinnest strips possible
1/2 medium-size sweet onion, finely sliced, rings separated
1 1/2 tablespoons finely grated or minced fresh gingerroot, peeled first
1 cup lightly packed cilantro leaves, stems discarded before measuring, chopped
1/4 daikon, optional (a large white Japanese radish; available in some grocery stores) peeled and coarsely grated

1
In a small bowl, whisk together rice wine vinegar, sesame oil, lime juice, honey, and cayenne.
2
Set aside.
3
Toast sesame seeds in a dry pan, over medium heat for 3 minutes, or until lightly browned.
4
In a large bowl, combine remaining ingredients and toss thoroughly.
5
Then toss with dressing.
6
Serve immediately or refrigerate.
7
Just before serving, toss with sesame seeds (reserving a few to sprinkle overtop).
8
Note: Do not prepare more than a couple of hours in advance because the color of the cabbage will seep into the other ingredients.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup rice wine vinegar, 2 teaspoons toasted sesame oil, 2 teaspoons freshly squeezed lime juice, 1 tablespoon honey, and more.

Yes, Psychedelic Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Psychedelic Coleslaw

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