Crunchy, Cold Asian Slaw
Fresh, crunchy veggies and an Asian flavorful dressing create this yummy 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.
Notes
You can use Napa cabbage if you would like, instead of a head of green cabbage. I have seen some recipes that call for a bag of pre-shredded coleslaw mix. That would work, too.
Cover any leftovers very well or store in an airtight container in the refrigerator for up to 4 days.
I chose the yellow and red bell peppers because the carrots already add the pop of orange color. But, you can use whatever colors you can get your hands on.
Be aware that purple cabbage may “bleed” onto your other veggies the longer it sits. I would not fully prepare the slaw the day before. You can toss the veggies in one bowl, whisk your dressing in a measuring cup (or bowl), then toss together before serving.
If you would prefer to purchase a bottle of dressing/sauce instead of making the recipe above, Ken’s Steak House makes an Asian Sesame Dressing. I’ve not tried it on this slaw, but I’ve heard it works well for this sort of recipe.
Nutrition Facts
Crunchy, Cold Asian Slaw
Amount per Serving
Calories
254.96
% Daily Value*
Fat
21.7
g
33
%
Saturated Fat
2.64
g
17
%
Polyunsaturated Fat
4.52
g
Monounsaturated Fat
13.4
g
Cholesterol
0.19
mg
0
%
Sodium
143.27
mg
6
%
Potassium
450.34
mg
13
%
Carbohydrates
12.93
g
4
%
Fiber
4
g
17
%
Sugar
6.21
g
7
%
Protein
5.46
g
11
%
Vitamin C
60.34
mg
73
%
Calcium
56.37
mg
6
%
Iron
1.38
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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