While passing through Santa Barbara while on vacation, we stopped at this amazing beach-side restaurant, Boathouse at Hendry’s Beach. The food was amazing and one of the side dishes was this delicious asian cole slaw (I think they called it Island Slaw). We picked apart what we thought was in it, and came home and tried it. This Asian Coleslaw Recipe is what we came up with from those trials. It’s very simple and easy to make and tastes so fresh and green. Try it at your next family gathering, or just make a small batch for yourself.
As quick sideline, this Boathouse restaurant sits next to a “Dog Beach”. There is a large section of beach that allows dogs to be off leash. My dogs had the time of their lives there. In addition, the restaurant has a shaded area to tie your dogs up while you go eat your meal.
Asian Coleslaw Recipe
6 cups thinly sliced Nappa Cabbage
5 cups thinly sliced Bok Choy
3 cups cilantro, sliced or not
3/4 cup Seasoned Rice Wine Vinegar
1/2 cup Sesame Oil
Black or Regular sesame seeds, optional
Toss above ingredients together and serve immediately or refrigerate. This is best within a couple hours of tossing.