Prep Time: 20 • Total Time: 20 minutes • Makes: 6 servings
Crunchy, colourful, and infused with Asian flavours, this slaw is easy to make and is a refreshing alternative to mayo-based coleslaw. Serve it alongside barbecue dishes, seafood, or fish.
Ingredients
- 4 cups shredded cabbage – purple, green, napa, or a mix
- 2 cups shredded carrots
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 3 scallions, sliced
- 1/4 cup fresh cilantro or parsley, finely chopped
- 3 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- ¼ cup rice wine vinegar
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 1 tablespoon ginger, finely chopped
- ½ teaspoon salt
- Toasted Sesame seeds
Directions
- Toss cabbage, carrots, peppers, scallions, and cilantro together in a large bowl.
- In a small bowl, whisk together the remaining ingredients, except the sesame seeds.
- Pour dressing onto slaw and toss well.
- Garnish with sesame seeds.
Customize with other vegetable ingredients: You don’t have to stop at cabbage and carrots. Consider adding edamame, asparagus, broccoli, snap peas, etc.
Other optional toppings: chopped cashews or roasted peanuts, fried noodles, or crunchy wonton strips.
NOTE: To avoid soggy slaw, you can prep the dressing and the dry salad ingredients for this coleslaw a few hours or days ahead of time. Keep refrigerated. Wait to toss them together and add garnishes until you’re ready to serve.
