Tri-Color Asian Coleslaw

Marcy Goldman
Recipe by
Marcy Goldman

This coleslaw is a bright, colorful, cooling counterpoint to Korean Braised Sriracha Brisket, perfect for Hanukkah or any celebratory meal.

3 cups shredded green cabbage
2 cups shredded purple cabbage
2 cups shredded carrots
¼ cup vegetable oil
1 tablespoon sesame oil
Juice of one lime
½ teaspoon salt
3 tablespoons brown sugar
2 teaspoons minced garlic
1 tablespoon minced fresh ginger
2 tablespoons black sesame seeds, optional
2 tablespoons minced cilantro
  1. Mix all ingredients in a large bowl and refrigerate until serving time.
  2. Serve with fresh challah rolls alongside brisket, chicken, and fish entrées.

Marcy Goldman is a cookbook author of several titles and host of the popular website, This recipe is reprinted with permission from The Newish Jewish Cookbook (February 2019, River Heart Press).​