Description
This Easy Crunchy Asian Cabbage Slaw is a fresh, vibrant salad featuring shredded cabbage, carrots, and scallions tossed in a sweet, tangy, and nutty sesame dressing. Perfect as a side dish or a light main course.
Ingredients
Scale
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 3 scallions, thinly sliced
- 1/4 cup chopped cilantro (optional)
- 1/4 cup toasted sesame seeds
- 1/4 cup slivered almonds (optional)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey or maple syrup
- 1 tablespoon grated fresh ginger
- 1 garlic clove, minced
- 2 tablespoons vegetable oil (or neutral oil)
Instructions
- In a large bowl, combine the green cabbage, purple cabbage, carrots, scallions, and cilantro.
- In a separate small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, honey (or maple syrup), ginger, garlic, and vegetable oil until well combined.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Sprinkle the sesame seeds and slivered almonds on top and gently toss again.
- Let the slaw sit for at least 10 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
- For a spicy kick, add a dash of chili flakes or sriracha to the dressing.
- Best served fresh, but can be stored in the refrigerator for up to 2 days.
- Try adding edamame or grilled chicken for a more filling version.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: asian slaw, vegan slaw, sesame dressing, cabbage salad, crunchy salad