Crispy Molasses Coleslaw

We had an International German student living with us for almost a year. She had a few food allergies and one of them was carrots. So I got used to cooking without carrots. Although the allergy was mainly to raw carrots, I just stopped using them so as to not “forget”. With my coleslaw’s I always experiment. Sometimes I’d add apple or pear, other times it’s nuts or seeds. But the basics of my coleslaw are always the same; cabbage, onions, cilantro with a mayo/sour cream/vinegar dressing.

As I was making the dressing to go with our Beef on a Bun, I asked my father in laws girlfriend/partner what she thought about me adding molasses into my dressing. She wasn’t sure at first so I pulled a little out & mixed in some molasses. Let her try it to get her opinion and Bam she liked it. I know some people add sugar to their dressings, so the molasses could add the sweet factor. And since I’m more of a salty person to begin with I needed feedback and second opinions. It was well received that evening by everyone. And so the Crispy Molasses Coleslaw recipe was born.

This recipe feeds a crowd so if you are cooking for a smaller family you may want to half it. And yes I put cilantro in my slaw. You can always replace it with flat leaf parsley.

Crispy Summer Molasses Coleslaw

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Course: dinner, lunch, Salad

Servings: 12

Author: Wanda Baker

Ingredients

• 1 small-med size head napa cabbage shredded
• 2 cups red cabbage sliced thin or shredded
• 4 green onions sliced thin
• 1 cup of cilantro rough chop
• salt and pepper
• 2 cups dressing
• 1-2 tsp black sesame seeds

Instructions

• Mix first four ingredients together in a bowl.
• Add dressing stirring to combine. Season with salt and pepper if needed.
• Let sit for at least 30 minutes in the fridge.
• Sprinkle with black sesame seeds before serving.

Notes

In a bowl whisk together 1/2 cup sour cream or plain greek yogurt, 1 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp prepared mustard, 2 tsp Crosby's Molasses, 1 tsp old bay seasoning, 1 tsp cumin, and a good pinch of salt & pepper. Taste and adjust seasoning if needed (ie add more salt).