Asian Slaw

May 16, 2021

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

1. Toss cabbage, carrots, peppers, scallions, and cilantro together in a large bowl.
2. In a small bowl, whisk together the remaining ingredients, except the sesame seeds.
3. Pour dressing onto slaw and toss well.
4. 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.