Crunchy, Cold Asian Slaw
The dressing is delicioso! There are good brands of Asian dressings on the shelves at grocery stores, but making your own dressing from scratch takes this Asian salad to a completely different level. Trust me, it is A-mazing!
Please please, use toasted sesame oil. It makes a huge difference. I purchase my specialty oils from Abingdon Olive Oil Co. Their oils and vinegars are absolutely delicious.
If you’re not familiar with the ingredient “fish sauce,” don’t be scared of adding it. It’ll add a bit of saltiness and the umami flavor we all crave. It’s really so good in this dressing, I wouldn’t omit it. It does not make the dressing taste “fishy” at all.
There is a considerable prep time since you’ll be chopping, shredding and slicing… unless you opt for precut veggies from your store. I do like the pre-shredded carrots; they are substantial compared to grating on a hand-held or box grater.
Don’t like cilantro? Substitute with flat leaf parsley. The herby freshness is so delicious in slaw. Fresh herbs bring a “brightness” to dishes.
The recipe can be easily doubled for a big crowd, or halved for fewer people. And it goes very well with my Hoisin Chicken.
Enjoy!
Crunchy, Cold Asian Slaw
Ingredients
Dressing:
- 1/2 cup avocado oil
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 heaping teaspoon fresh ginger root, grated on a zester
- 1 heaping teaspoon fresh ginger, grated on a zester
- 1 teaspoon toasted sesame oil
- 1 teaspoon fish sauce
- 2 teaspoons honey
- 1/4 teaspoon ground white pepper
Slaw:
- 1/2 head green cabbage, shredded (about 4 - 6 cups), see Notes
- 1 1/2 cups shredded carrots
- 1 cucumber, seeded and sliced
- 1/2 cup red onion, thinly sliced
- 2 cups purple cabbage, optional, see Notes
- 1 yellow bell pepper, seeded, thinly sliced
- 1 red bell pepper, seeded, thinly sliced
- 1 - 2 fresh hot chiles, sliced, optional
- 1/4 cup pickled ginger, chopped, optional, (but really good!)
- 1/2 cup cilantro, chopped
- 1/2 cup green onions, white and green parts, sliced
- 1 tablespoon toasted sesame seeds
- 3/4 cup peanuts, or cashews
Instructions
- Whisk all the dressing ingredients together in a 2-cup measuring cup or a medium bowl. Taste and adjust any seasonings as preferred. Set aside.
- In a large bowl, toss all the veggies, cilantro, and green onions together.
- Stir the dressing once more and drizzle over the tossed vegetables. Gently stir together to coat evenly.
- Taste and adjust any salt or pepper as desired.
- Sprinkle sesame seeds and peanuts on top. Serve at room temperature or, cover and chill for 30 minutes to an hour. *If serving later than a few hours, wait to drizzle the dressing until about 30 minutes to an hour before serving.
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