Asian Coleslaw Dressing



  • 1/4 cup sesame oil
  • 1/4 cup toasted sesame oil
  • 1/2 cup rice wine vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons soy sauce
  • 1 tablespoon peeled & minced ginger
  • 1 clove garlic, minced
  • 1 tablespoon tahini
  • Hot chili paste or sriracha (optional) to taste


  1. Whisk together ingredients in a small bowl. Adjust seasoning to taste.

    Finely slice a head of cabbage, add a cup of shredded carrots, and toss with the dressing for a crunchy salad that will last a few days in the fridge even after it’s been tossed.


from the NSM Nutrition Team recipe box

nightshade-free, dairy-free, vegan