This is the sesame slaw we use on our buffets and salad bar. The recipe is inspired by a coleslaw with sesame oil that I tried at a vegan potluck, the sesame flavour works really well with coleslaw. So this is our version. It simply has added sesame oil, toasted sesame seeds and tamari.
You can easily replace the tamari soya sauce with regular vegan soya sauce, just taste and see if you need a bit extra.
As with our potato salad recipe, most vegan mayos will work with this coleslaw. Our favourites are Vegenaise mayo and Plamil garlic mayo.
4 tsp sesame seeds
6 oz (170g) red cabbage, grated
3½ oz (100g) carrot, grated
1 tsp tamari soya sauce
½ tsp sesame oil
5 oz (130g) vegan mayo
Toast the sesame seeds in a frying pan on a low to medium heat. Watch them because it just take seconds for them to turn from a perfect toasty colour to burnt. You want to toast them to that point just before they start going black and burnt. They should go slightly past the golden stage.
Add all the ingredients to a medium sized mixing bowl and stir well to combine. Done!