Asian Cabbage Slaw
Servings: 6
Ingredients
For The Asian Slaw
- 6 cups shredded red and green cabbage
- 3 green onions, thinly sliced
- 2 large carrots, shredded
- ½ cup chopped fresh cilantro
For The Asian Dressing
- 2 tablespoons olive oil
- 1 tablespoon toasted sesame seed oil
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons granulated sugar
- 2 cloves garlic, minced
- 1 teaspoon chili hot sauce, optional
Instructions
- Combine the cabbage slaw ingredients in a large mixing bowl. Set aside.
- In a separate bowl, whisk together the ingredients for the dressing. Taste and adjust to your liking.
- Pour the dressing over the slaw mixture; toss to combine.
- Cover and place it in the fridge for 20 minutes and up to 1 hour.
- Serve.
Notes
- Cut or shred the veggies very thin so they soak up the dressing and are easier to eat.
- Use the freshest veggies for a crisp, delicious slaw.
- Dress it Right: Balance tangy, sweet, and spicy flavors in your dressing.
- Rest but Don't Soak: Let the slaw sit a bit to absorb flavors, but not too long—you want to keep the crunch.
- Add chicken, tofu, or shrimp, and make it a meal.
- Garnish: Top with sesame seeds or peanuts for crunch and extra cilantro for freshness.
- It's not recommended to refrigerate slaw leftovers as the veggies will get soggy.
Nutrition
Serving: 1.5cups | Calories: 116kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 337mg | Potassium: 259mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4232IU | Vitamin C: 31mg | Calcium: 47mg | Iron: 1mg
