While cole slaw is the generic for a cold and freshly marinated salad of (mostly) cabbage — there are a lot of “slaws” out there, especially good on meat or cheese sandwiches, and also good on grilled/pressed sandwiches —
A slaw provides both the crunch of fresh veggies, and the dressing and spice that can kick a sandwich up the ladder of success with one dollop. The toasted sesame oil adds a richness that really compliments a hearty bread and cheese sandwich, and gives this slaw a slightly eastern flavor profile. (it’s also good tossed with rice noodles, sliced mushrooms and bean sprouts for a cold rice noodle salad, or tossed with baby spinach for a quick green salad. In both cases, it works as both dressing and additional veggies!)
This onion slaw is especially good on sliced beef sandwiches of all kinds — as well as roast chicken and turkey.
I specify using a red bell pepper here (as opposed to the other available colors) because all the most recent research indicates that this variety is the most packed with vitimins and nutrients. The taste is basically the same regardless of which color you choose.
This recipe makes enough for about 12 sandwiches.
2 1/2 lb mixed onions (red, sweet, white etc) shredded/sliced very thin
1/2 c shallots, sliced thin
4 cloves garlic, crushed (or 2 T crushed garlic)
1 c chopped/sliced green onions/spring onions with tops
1 small carrot, shredded
1/2 c red bell pepper shreds (about 1/2 an average bell pepper)
1/4 c capers
1/4 c toasted sesame seeds
1/4 c organic shoyu soy sauce
2 t salt
2 t finely ground black pepper
1/2 c brown sugar
1 1/2 c organic apple cider vinegar
1/2 c ginger ale
2/3 c toasted sesame oil
- Shred all the veggies and mix/toss with capers and sesame seeds in a bowl that has an air-tight lid, or can be covered easily.
- combine salt, pepper, garlic, sugar, vinegar, shoyu, ginger ale and oil and mix well.
- toss veggies in dressing and cover. Refrigerate for 2 hours, then stir and chill overnight.