I love the term “street tacos”. It makes me think I’m getting food in an exotic place like Mexico or Korea. My only complaint is that I’ve yet to find those mini taco shells in whole wheat. Do they exist? I digress…

The beauty of tacos is that they can be in any form- beans, beef, chicken, fish, pork, tofu, whatever! In search of something to go with the pork tenderloin that I popped into my crockpot last week, I found a simple recipe slaw recipe.

But as usual, I didn’t have all the ingredients needed and had to sub a few items. You can make the slaw with any type of vinegar (apple cider, rice wine, white, etc.) The key ingredient, to be honest, is sesame oil. It gives the slaw nutty flavor. Peanut oil would work well, too.

I searched for this recipe and saw that it used toasted sesame seeds. Since I didn’t have the exact seeds and wanted to save ‘thyme’, I used black sesame seeds that I had left over from a previous recipe.

When in doubt, use a substitute. It gives your recipe a new flare and reduces food waste. Win Win! If I had fresh cilantro, I would have added it to the slaw for more color and flavor. Next time for sure.

Ingredients:

One (10 oz) bag cole slaw mix

1/4 cup apple cider vinegar

3 Tbsp. white sugar

2 Tbsp. sesame oil

2 Tbsp. black sesame seeds

Directions

1. Place the cole slaw mix in a medium bowl.

2. In a separate bowl or measuring cup, combine the vinegar, white sugar, sesame oil and black sesame seeds. Whisk together to make a dressing.

3. Pour the dressing over the cole slaw mix and toss to coat.

Makes 6 servings: Nutrition information per serving: 121 calories, 1.2 gm protein, 9.5 gm carbs, 1.5 gm fiber, 8.7 gm fat, 0 mg cholesterol, 16 mg sodium