This has more to do with toasted sesame seeds than the coleslaw itself. Adding them gives a mellow nutty flavour, creating fine pockets of texture and taste to this crunchy classic. There are many incarnations of coleslaw, creamy, vinegary, buttermilk, red slaw, German Krautsalat and fruit and nut however adding toasted sesame seeds I find is a must to which recipe you use.
Creamy Coleslaw with Toasted Sesame Seeds
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1 x 397 g bag coleslaw mix
1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons Dijon mustard
1 tablespoon sugar
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cracked pepper
1/2 cup sesame seeds, for roasting
Add sesame seeds in an even thin layer to a dry frypan over medium low heat. Shake or stir constantly every 20 seconds to prevent the seeds from burning. Roast for 3 to 5 minutes or until the seeds turn a lovely golden brown colour and fragrant. Carefully transfer roasted sesame seeds to a plate or a bowl and set aside.
In a large bowl add the pre-made coleslaw mix. If you prefer, you can make your own coleslaw mix by finely shredding 1 medium head of cabbage (4 cups), 1 carrot (1/2 cup) and 1 onion (1/4 cup).
In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, sugar, apple cider vinegar, lemon juice, salt and pepper. Whisk together until smooth. Stir in half of the toasted sesame seeds.
Pour the mayonnaise mixture over the coleslaw mix and toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavours. Before serving sprinkle the remaining toasted sesame seeds on top, if you wish.