Sesame Slaw Recipe

A twist on the ol’ faithful dish that ALWAYS ends up at parties as a side. This one is better than Grandma’s (or the one from the supermarket), trust me!! Best prepared with a mandolin slicer.

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  • ⅓ Purple Cabbage 

  • ⅓ sm. Green Cabbage or Wombok 

  • 2 med. Carrots 

  • ½ - 1 Fennel, white part 

  • 3 stems Shallots/Green onions 

  • 1+ Cup Fresh mint, chives, thai basil, and/ or coriander 

  • ¼ Cup Sesame seeds, toasted 

  • 1-2 Cups Vermicelli rice noodles or Kelp noodles (optional) 


  • 7 Tbsp Toasted Sesame oil 

  • 4 Tbsp Lime juice (or lemon) 

  • 2 Tbsp Miso paste (or tamari, or fish sauce) 

  • 1 ½ Tbsp Ginger, paste or fresh minced 

  • 2 tsp Honey 

  • taste Salt & Pepper 


  1. A Food processor or mandolin will make this salad so easy that you could 'whip it up' in a pinch - versus trying to achieve the same result through your awesome knife skills alone! 

  2. Use the thinnest slicing blade/setting on your chosen equipment and thinly slice through the cabbages, carrot, and fennel. 

  3. Take the carrot pile, and slice through into matchstick shapes roughly with a knife. 

  4. If the fennel leaves quite large pieces, you may wish to do a few cuts through this pile as well. 

  5. Put these veggies into a big mixing bowl. 

  6. With a knife, thinly slice rounds of shallots and all your chosen herbs nice and fine. 

  7. Toast the sesame seeds (do more for another use later if while you're at it) in either a hot frying pan, tossing continuously - or under the grill, watching them like a hawk until done. 

  8. Remove from the heat source and set aside. 

  9. Make the dressing by putting all the dressing ingredients into a jar or bullet blender and shaking/blending until smooth. 

     Noodle Options: 

  10. The Kelp noodles do not require cooking, they provide a delicious and unique texture all on their own. The Vermicelli noodles will need to be cooked... 

  11. Use a large frying pan. Set it to high heat. Put the vermicelli noodle clumps into it, along with approximately 1 Cup of water. 

  12. Put the lid on and boil them for a couple of minutes, stirring them around the pan if needed to distribute them evenly. 

  13. Keep adding water as needed, but only just until the noodles seem to be mostly softened. We don't want to overcook them. 

  14. Take the lid off, add ~1-2 Tbsp of oil of choice (peanut, avocado and refined coconut are safest at high heat) and turn the heat down to med-low. The intention is to dry them out a bit by frying them at low heat. 

  15. Once they are cooked through and slightly fried they are ready. 

  16. Top the noodles and sesame seeds over the slaw and enjoy! 


Don't throw the rest of the fennel away! The green tops can be sliced thin and used in stir-fry; added to soups; broth; or made into tea. The frilly green parts are delicious and light in salads; on canapes; or in salad dressings. You can use it all! 

This salad can be turned into a meal in and of itself by having more - and with the option of adding a side of fried tempeh pieces; marinated-and-baked tofu cubes; avocado; or toasted cashews. 

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