Asian Cabbage Slaw
With just 3 tablespoons of sesame oil instead of mayonnaise, this is a much healthier take on coleslaw. Scallions, rice vinegar, and sesame seeds give it an Asian accent, while cucumber lends a cooling note.
Ingredients
1/2 large (or 1 whole small) Napa cabbage, washed and cut into thin strips across the leaf
1 large (or 2 small) cucumbers, washed, peeled (optional), and cut into thin matchsticks
1 carrot, peeled and shredded
4 scallions, sliced thinly crosswise
Asian Cabbage Slaw Dressing (see accompanying recipe)
Instructions
Mix all vegetables in a large bowl. Toss with dressing (recipe below), and set aside to wilt at least a half-hour before serving.
Asian Cabbage Slaw Dressing:
Asian Cabbage Slaw Dressing:
Ingredients
1/2 cup brown rice vinegar
3 tablespoons sesame oil
2 tablespoons toasted sesame seeds
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon granulated sugar
Instructions
In a medium-size bowl, whisk all ingredients together. Yield: about ¾ cup dressing
Yield:
4 to 6 servings
Preparation Time:
30 minutes
Start to Finish Time:
30 minutes
Preparation Method
Category
Course
Source
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Would highly recommend. So
Would highly recommend. So delicious 4 of us polished off the entire bowl! I used apple cider vinegar because I didn't have rice vinegar. Also used white/green cabbage from our garden instead of Napa. Such a hit that I will be making it again this weekend for a birthday BBQ. Dressed salad okay overnight, but I'd recommend eating it by the next day otherwise it looses its crunch.