Description
Crisp, zesty Asian slaw dances with bold flavors, bringing together crunchy cabbage and tangy dressing. Refreshing ingredients blend seamlessly, offering you a quick, vibrant side dish perfect for summer gatherings and cookouts.
Ingredients
Scale
Vegetables:
- 4 cups (0.95 liters) shredded cabbage (green, red, or a mix)
- 1 cup (237 milliliters) shredded carrots
- 1 cup (237 milliliters) red bell pepper, thinly sliced
- ½ cup (118 milliliters) green onions, chopped
- ½ cup (118 milliliters) cilantro, chopped
Nuts and Seeds:
- ½ cup (118 milliliters) sliced almonds or sesame seeds
Dressing Ingredients:
- ¼ cup (59 milliliters) rice vinegar
- 2 tablespoons (30 milliliters) soy sauce (or tamari for gluten-free)
- 1 tablespoon (15 milliliters) honey (or maple syrup for vegan)
- 1 tablespoon (15 milliliters) sesame oil
- 1 tablespoon (15 milliliters) olive oil
- 1 teaspoon (5 milliliters) fresh ginger, grated
- 1 teaspoon (5 milliliters) minced garlic
- ½ teaspoon (2.5 milliliters) red pepper flakes (optional, for spice)
Instructions
- Gather and prepare all fresh produce by meticulously shredding cabbage into delicate ribbons and julienning carrots and bell peppers into thin, uniform strips.
- Finely chop green onions and cilantro, ensuring precise cuts to enhance the slaw’s visual appeal and flavor distribution.
- Create a vibrant dressing by whisking rice vinegar, soy sauce, and honey until the mixture achieves a smooth, glossy consistency.
- Incorporate sesame oil, olive oil, minced ginger, crushed garlic, and a sprinkle of red pepper flakes into the dressing, blending thoroughly to marry the aromatic ingredients.
- Transfer the prepared vegetables into a spacious mixing vessel, creating a colorful base for the slaw.
- Drizzle the fragrant dressing over the vegetable medley, using tongs or salad servers to gently coat every strand and piece.
- Allow the slaw to rest and marinate for approximately 10-15 minutes, enabling the flavors to harmonize and intensify.
- Just before serving, garnish with a generous scattering of sliced almonds or toasted sesame seeds to introduce a delightful crunch and nutty undertone.
- Serve chilled or at room temperature as a refreshing side dish that promises a symphony of textures and flavors.
Notes
- Massage the cabbage gently before mixing to soften its texture and help it absorb the dressing more effectively.
- Swap rice vinegar with apple cider vinegar for a slightly different tangy flavor profile that works well with the Asian-inspired ingredients.
- Make the slaw vegan by replacing honey with maple syrup or agave nectar, maintaining the sweet undertone of the original recipe.
- Adjust the spice level by increasing or decreasing red pepper flakes to suit individual heat preferences, ensuring a personalized dining experience.
- Prep Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 6
- Calories: 120
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg