Quick & Easy Asian Coleslaw with Zingy Sesame Ginger Dressing 😋🥢
Ingredients:
For the Slaw:
1/2 medium head green cabbage, thinly shredded (about 4 cups / 400g)
1/2 medium head red cabbage, thinly shredded (about 4 cups / 400g)
2 large carrots, peeled and julienned
1 red bell pepper, thinly sliced
1 cup shelled edamame, thawed if frozen
3-4 green onions, thinly sliced
1/2 cup fresh cilantro, chopped
Optional: 1/4 cup sesame seeds (toasted), 1/4 cup sliced almonds
For the Sesame Ginger Vinaigrette:
1/4 cup (60ml) rice vinegar (unseasoned)
3 tablespoons (45ml) low-sodium tamari or soy sauce
2 tablespoons (30ml) toasted sesame oil
1 tablespoon (15ml) maple syrup or agave nectar
1 tablespoon grated fresh ginger
1 clove garlic, minced
Pinch of black pepper
Directions:
1. In a large salad bowl, combine the shredded green and red cabbage, julienned carrots, sliced red bell pepper, thawed edamame, sliced green onions, and chopped cilantro. Toss well.
2. In a small bowl or jar, whisk together all the vinaigrette ingredients: rice vinegar, tamari/soy sauce, sesame oil, maple syrup/agave, grated ginger, minced garlic, and black pepper. Whisk until well combined.
3. Pour the dressing over the slaw mixture. Toss thoroughly until all the vegetables are evenly coated.
4. For best flavor, let the slaw sit for 10-15 minutes before serving to allow the vegetables to slightly soften and absorb the dressing.
5. Just before serving, add the optional toasted sesame seeds or sliced almonds for extra crunch and toss gently.
6. Serve as a side dish or a light main course.
Recipe Information:
Preparation Time: 20 mins | Marinating Time: 10-15 mins | Total Time: 30-35 mins | Calories per Serving: Approx. 180 | Number of Servings: 6-8
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