Instead of a creamy mayo dressing, Asian slaw is made with a light, zesty dressing with Asian-inspired flavors
36.97 ml rice vinegar
29.57 ml soy sauce
22.18 ml maple syrup
4.93 ml toasted sesame oil
4.93 ml sriracha (optional)
14.79 g freshly grated ginger or garlic clove, minced
1.13 kg shredded cabbage (red, green or a mix)
65 g shredded carrots (about 2-3 medium carrots)
1 medium red bell pepper, sliced into thin strips
40 g chopped scallions (about 2 scallions)
4 g chopped fresh cilantro
4.93 g toasted sesame seeds
To make the dressing, stir the rice vinegar, soy sauce, maple syrup, sesame oil, sriracha, ginger and garlic together in a small bowl.
Place the cabbage, carrots, bell pepper, scallions and cilantro into a large mixing bowl.
Add the dressing to the mixing bowl, and everything well to coat the veggies.
Taste test and adjust any seasonings to your liking.
Sprinkle with sesame seeds. Serve immediately or cover and chill.
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