Chinese Slaw with Sesame Almond Topping is a lot different from southern style slaw(which is what we make and eat around here usually). It is definitely delicious though and goes well with most Asian dishes! The base of this slaw is curly(savoy)cabbage and bok choy which means that it is equal parts dark green and white. So pretty and also super crunchy… A delicious dressing is tossed into the cabbage mix and all of it is topped with a buttery, crunchy, sesame almond topping.
What is Sesame Almond Topping
It is sesame seeds, butter, and sliced almonds toasted in a saucepan on the stovetop for around 5 minutes or until slightly browned. I let the topping cool before adding it to the slaw and it ends up being so crunchy(and buttery)! All I had on hand for this recipe were sesame seeds that were already toasted so, in the end, they were double toasted! Which was great because the topping tasted amazing.
Slaw has always been one of my favorite things to eat so I don’t understand why restaurants give you a tiny little cup of slaw and 500 shrimp on a plate or whatever. I would rather have a bowl of slaw and less shrimp 😄. I understand that I am probably in the minority here…
How I made Chinese Slaw with Sesame Almond Topping
Bok Choy is a Chinese cabbage which is where the name of this recipe came from…:) It looks a lot like celery but it is in the cabbage family and doesn’t taste at all like celery! It can be found in most grocery stores and is most likely grown in the USA.
I think that the bok choy along with curly cabbage is the perfect combo for this recipe. To make the slaw I sliced both very thin and tossed with the dressing which is simply a mixture of olive oil, sesame oil, and rice wine vinegar with sugar, salt, and pepper for taste.
This recipe is a great side to go with most Asian dishes.
Chinese Slaw with Sesame Almond Topping
Ingredients
- 1 large head of Bok Choy, thinly sliced
- 2 cups curly(savoy) cabbage, thinly sliced
- 2 tbsp unsalted butter
- 1/4 cup sliced almonds
- 1/4 cup sesame seeds
- 1/2 cup olive oil
- 1/4 cup sesame oil
- 6 tbsp rice wine vinegar
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 tsp black pepper
Instructions
Topping
- In a medium saucepan over medium heat melt the butter and then add the sesame seeds and almonds.
- Toast stirring constantly for about 5 minutes until slightly browned. Set aside to cool.
Dressing
- Mix the olive oil, sesame oil, rice wine vinegar, sugar, salt, and pepper together until sugar dissolves. Set aside.
Slaw
- Thinly slice the bok choy and cabbage.
- Toss with the dressing and sprinkle the almond topping over the slaw.
- Serve immediately.
Leave a Reply