Sweet & Tangy Sauteed Coleslaw

I love cabbage and anything in the cabbage family. Kielbasa goes great with it as well as chicken. A summer BBQ wouldn't be the same without homemade Coleslaw. I particularly like Coleslaw mix found in the produce aisle. It's not the white and pale green bagged slaw, but a mix of fresh green cabbage, red cabbage and carrots...all shredded on a foam tray. It makes a crunchy coleslaw, and a delicious side dish of sauteed vegetables. Italian style is fine. Of course that would simply be cabbage and garlic sauteed in olive oil. But the Coleslaw mix with an Asian flare can't be beat for something just a tad different. I find this dish especially refreshing after the mayonnaise based salads and coleslaw that are devoured throughout the summer. The sesame seeds gives this a nutty flavor. Please don't add it to the vegetables as it cooks. You want to garnish the dish with the sesame seeds just before serving to give it an added crunch!

Sweet & Tangy

Sauteed Coleslaw

16 oz. Coleslaw Mix (not bagged coleslaw)
(green & red cabbage & shredded carrots)

1 tablespoon canola oil

1 small onion, sliced
1 clove garlic, chopped
1 1/2 tablespoon honey
1 1/2 tablespoon soy sauce
2 T rice vinegar
1/2 teaspoon sesame oil
2 teaspoons sesame seeds (garnish)

Heat canola oil in large non-stick skillet. Saute Coleslaw mix, garlic and onion. Cabbage should still be crisp, but cooked through.
In a small bowl, mix honey, soy sauce, vinegar & sesame oil. Add liquid to cabbage and blend. Cook 1 minute. Garnish with sesame seeds. Serves 4

My dear food blogger friend at Cupcakes & Crab Legs (love that name!) makes a similar recipe. It has a kick of red chilies and Szechuan peppercorn. If you want a little heat, the recipe is on her blog at:
 http://cupcakesandcrablegs.blogspot.com/2010/07/sweet-and-sour-cabbage.html

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