End-of-Summer Sesame Slaw

Updated: Sep 1, 2019

Last week, we had some of the hottest days of the year so far. We barbecued for three consecutive days, using a new-to-us grill that had sat in an elderly relative's garage for at least 20 years, unopened. Complete with it's pastel-patterned 90s box and slightly musty scent, it felt a little like giving a home to an old, unwanted dog who'd been sitting in the kennel. Rough around the edges, but still eager to please.

But as we sat there enjoying the sunshine, drinking light beer and white wine, feasting on charred flat breads and fresh salads, I couldn't help noticing the blackberries beginning to ripen. Autumn is drawing near.

I felt inspired to create something refreshing for the still-warm weather, but with an nod to the days ahead. The fennel in this slaw is refreshingly summery, while the apple and roasty toasty sesame give a hint of fireside nostalgia. Serve it with a rice bowl, some smoky bbq foods or topped with some fried tofu to make a meal of it!

End-Of-Summer Sesame Slaw

Serves 6 as a side Ingredients


2 tablespoons soy sauce

2 tablespoons sesame oil

1½ tablespoons date syrup or any liquid sweetener

1 tablespoons rice vinegar

1 teaspoon lime juice

½ teaspoon grated ginger

1 small cloves of garlic, grated

1 head or about 6 cups of chopped cabbage

2 small carrots, julienned or grated

½ medium fennel bulb, thinly sliced

1 small apple, cut into matchsticks

2 spring onions (scallions), finely chopped

1 tablespoons chopped coriander leaves (cilantro)


Add the soy sauce, oil, syrup, vinegar, lime, ginger and garlic to a jam jar or bottle.1.

Secure the lid and shake until well combined.

In a large bowl, toss together the rest of the ingredients.

Pour over the dressing and stir to combine.

Let the salad stand for 10 minutes, then massage the dressing into the cabbage with your hands for a few minutes, until the greens have softened to your liking.


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© 2019 Asher Cusack ashergrows@gmail.com