Sky-High Asian Slaw
A vibrant and crunchy Asian-inspired slaw with a tangy dressing, perfect for a refreshing side dish.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup roasted peanuts, chopped
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes
- 1 tbsp sesame seeds
Nutrition Facts
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Instructions
Prepare the vegetables: In a large bowl, combine the shredded green cabbage, red cabbage, julienned carrot, sliced red bell pepper, chopped cilantro, and green onions.
Make the dressing: In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, and red pepper flakes until well combined.
Combine: Pour the dressing over the vegetable mixture and toss thoroughly to ensure everything is evenly coated.
Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
Garnish: Before serving, sprinkle the slaw with chopped roasted peanuts and sesame seeds for added crunch and flavor.
Serve: Enjoy the slaw as a refreshing side dish or as a topping for tacos, sandwiches, or grilled meats.
Chef's Tips
- Crunch Factor: For extra crunch, add some crispy wonton strips or fried noodles just before serving.
- Make Ahead: This slaw can be prepared a day in advance, but add the peanuts and sesame seeds right before serving to keep them crisp.
- Protein Boost: Add shredded chicken, tofu, or shrimp to turn this side dish into a main meal.
- Spice Level: Adjust the amount of red pepper flakes to suit your preferred level of heat.
- Vegan Option: Substitute honey with maple syrup or agave nectar for a vegan-friendly version.
