Amansala Slaw with Sesame Balsamic Dressing

Published on July 2, 2019 | By
slaw recipe

Amansala, “peaceful waters” in Sanskrit. Also the name of an eco resort that my daughter Maggie and I recently traveled to in Tulum in the state of Quintana Roo on the Yucatan Peninsula. Five blissful days of yoga, swimming in the Caribbean and cenotes, exploring ancient Mayan ruins, and sunning on the beautiful beaches at the edge of the jungle.

If that’s not enough, we also ate healthy, all organic, locally sourced foods. This Amansala slaw was one of the many versatile dishes that the kitchen prepared and served with fish tacos or as a stand alone salad.

The sesame balsamic dressing is good enough to eat with a spoon. Fresh, quick and easy meal or side going from the kitchen to the table in less than 20 minutes.

    • Prep Time
    • Minutes
    • Yield
    • 6-8 salad sized plates

Ingredients

  • For the slaw:
  • 1/2 head of a small green cabbage, remove core and slice thinly
  • 1/2 head of small red cabbage, remove core and slice thinly
  • 6-8 leaves of butter lettuce torn into bite sized pieces
  • 4 Roma tomatoes, seeded and diced
  • 1 large cucumber, seeded and cubed
  • 1 avocado, peeled, and cubed
  • 1 carrot grated
  • 1/3 cup toasted pepitas
  • For the sesame balsamic dressing:
  • 2 cloves of garlic
  • 1 cup of soy sauce
  • 1/2 cup of Balsamic vinegar
  • 1/2 cup of honey
  • 1/2 cup of sesame oil
  • 1/2 cup olive oil

Instructions

  1. You will need a large bowl for all of the chopped greens and vegetables. Slice the cabbage and lettuce into bite sized pieces. Dice or cut into small chunks the tomatoes, cucumber and avocado. Grate the carrot. Mix well to combine all vegetables.
  2. Place all of the ingredients for the dressing, except the olive oil, in a blender or a food processor. Blend on medium to high speed to blend well. Add olive oil in a slow steady stream until combined. If the dressing is too thick, add more olive oil as needed.
  3. You will probably not need to use all of the dressing for the slaw. Pour a generous amount over the salad and gently toss to coat all of the vegetables. Add salt to taste. Any leftover sesame balsamic dressing can be placed in a jar and refrigerated to use on another occasion.
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