A Slaw We Can Live With

Growing up in the South, I remember eating coleslaw on countless occasions. It was ubiquitous at church potluck suppers, inevitably part of summer picnics and always included as a garnish for shredded pork barbecue sandwiches.

However, the slaws I recall from my youth were fairly bland and predictable. Typically, shredded cabbage and sometimes carrots were tossed in a mayonnaise dressing with sweet and sour accents provided by sugar and vinegar.

Then, on a recent visit to Rhode Island, I sampled a delicious ginger coleslaw at a small Providence restaurant. After several tries, I came up with this simple adaptation. The ginger adds an unexpected but distinctive taste to the slaw, and the rich aromatic sesame oil and toasted seeds contribute another dimension of flavor.

This Ginger and Sesame Coleslaw would be ideal to serve with barbecued chicken, grilled steaks or pork spareribs. It would also make a good accompaniment to ham or turkey sandwiches. And, since it is easy to transport, it would be a fine addition to a picnic spread.

GINGER AND SESAME COLESLAW

6 cups finely sliced, quartered and cored cabbage (about 1 pound)

3 cups grated carrots

1/2 cup plus 1 tablespoon rice vinegar

4 1/2 tablespoons dark Asian sesame oil

4 1/2 tablespoons sugar

3 tablespoons minced ginger root

1 1/2 teaspoons soy sauce

Salt

3 tablespoons sesame seeds, toasted

3 tablespoons minced fresh chives or flat-leaf parsley

Combine cabbage and carrots in large nonreactive bowl. Set aside.

Combine vinegar, oil, sugar, ginger root and soy sauce in medium saucepan. Cook and stir over medium heat until sugar is dissolved and mixture is warm but not hot, 2 to 3 minutes. Remove from heat.

Pour dressing over cabbage mixture and stir well. Taste and season with salt to taste. Cover and let slaw marinate at least 2 hours at cool room temperature or in refrigerator. (Note: Slaw can be made 1 day ahead. Cover and refrigerate. Bring to room temperature 30 minutes before serving.)

When ready to serve, mound slaw on serving plate and sprinkle with toasted sesame seeds and chives.

6 servings. Each serving:

176 calories; 161 mg sodium; 0 cholesterol; 11 grams fat; 19 grams carbohydrates; 2 grams protein; 1.09 grams fiber.

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Cook’s Tip

To toast sesame seeds, put them in a small, heavy skillet over medium-high heat and shake pan constantly until seeds are a rich golden brown, about 5 minutes. Have a lid or splatter screen handy in case seeds start to pop. Remove from pan.