I’ve never been a mayo-based, creamy coleslaw kind of a girl. I’ll eat it, but it’s not something I would make myself. Not that there’s anything wrong with it, I just prefer a lighter, vinegar or citrus-based slaw. It’s so easy to make, and it always tastes so light, fresh and healthy. Coleslaw is a great way to get in those cancer fighting cruciferous vegetables like cabbage or broccoli. It’s also perfect to make in the summer, because it’s quick and easy, no cooking involved, and it goes so well with grilled food, especially these Cranberry-Asian BBQ Chicken Sandwiches.
I love the Asian Sesame flavors and all of the bright colors in this slaw. Cabbage is one of those super-healthy vegetables most of us don’t eat very regularly. It’s famous (or infamous) for sulfur-based compounds called Glucosinolates, which give the vegetable its sulfur odor and bitter taste. Glucosinolates also slow the growth of cancer tumors, AND they have the ability to make cancer cells self-destruct. So cabbage (or any cruciferous vegetables) is kind of a good thing to include in your diet.
If you’re making this slaw for a crowd, it’s worth it to buy whole heads of cabbage and slice it yourself. Otherwise, use the precut bagged cabbage, or even the broccoli slaw and make as much as you need. Feel free to vary the type of cabbage to your liking.
Fish sauce is available in the Asian section of your supermarket. It really adds a nice saltiness and complex flavor.