Asian Slaw

A Food Blog for People Who Want More.
in Sides

Prep

15 minutes

Ready In

15 minutes

Level

Easy

Rating

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Ingredients

4-5 cups veggies, shredded (your choice of cabbage, carrots, bell pepper, snow peas, broccoli slaw, brussels sprouts, etc.)
¼ cup rice wine vinegar
2 tablespoon soy sauce
½ teaspoon chili flakes (optional)
3 green onions, sliced
3 tablespoons olive oil
3 tablespoons honey
Juice of half a lime
2-3 tablespoon sesame oil
1-2 garlic clove, finely minced
1 tablespoon ginger, finely chopped
½ teaspoon salt
Peanuts or cashew, crushed
Sesame seeds (optional)
Per usual, we love sauce and double the dressing for our slaw. Nut allergies? Leave them out.

Instructions

1.In a large bowl, toss shredded veggies and scallions together; set aside.
2.Whisk rice wine vinegar, soy sauce, chili flakes, olive oil, honey, sesame oil, lime juice, garlic, ginger and salt together in a small bowl.
3.Pour dressing over the shredded veggies and toss well. Stir in the peanuts or cashews.
4.Top with sesame seeds and additional green onions.

Notes

  • Per usual, we love sauce and, basically, double the sauce for our slaw.
  • Make it nut-free and leave them out.
  • You can add in some chopped fresh herbs like cilantro or parsley; it really brightens it up.
  • Feel free to leave out the chili flakes if you don’t want any heat.
  • Use these as a topping for my Asian Turkey Sliders; it’s amazing.
  • Use any veggies you have on hand; they all work.
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