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asian cabbage slaw

asian cabbage slaw
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This easy Asian Cabbage Slaw quickly became a family favorite, a beacon of simplicity and flavor on even the most hectic days. It's a vibrant explosion of flavors and textures, incredibly quick to prepare with minimal chopping and simple whisking. Packed with nutrition from fresh cabbage, carrots, and herbs, it's a fantastic way to get essential veggies into your family's diet. The irresistible flavor profile combines tangy rice vinegar, savory soy sauce, nutty sesame oil, and a hint of sweetness, offering a satisfying crispness. Incredibly versatile, it pairs beautifully with many main dishes and is a fantastic make-ahead option.

Ingredients

Scale

1/2 head Green Cabbage
1/4 head Red Cabbage
2 large Carrots
4–5 Scallions
1/2 cup Fresh Cilantro
1/2 Red Bell Pepper
1/4 cup Rice Vinegar
3 tablespoons Soy Sauce
2 tablespoons Sesame Oil
1–2 tablespoons Honey or Maple Syrup
1 tablespoon Fresh Ginger
2 cloves Garlic
1 teaspoon Sriracha or Chili Garlic Sauce
1/4 teaspoon Black Pepper
1 tablespoon Toasted Sesame Seeds
1/4 cup Chopped Peanuts or Almonds

Instructions

  1. Wash and thoroughly dry your cabbage. Thinly slice both green and red cabbage into fine shreds (a mandoline or food processor can help). Peel and shred your carrots. Combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl
  2. Thinly slice the scallions, separating the white and green parts (reserve green parts for garnish). Roughly chop the fresh cilantro. If using, thinly slice the red bell pepper. Add the white parts of the scallions, chopped cilantro, and any optional extra veggies to the bowl with the cabbage and carrots. Gently toss everything together
  3. In a separate medium bowl, combine all the dressing ingredients: rice vinegar, soy sauce, toasted sesame oil, honey (or maple syrup), grated fresh ginger, minced garlic, sriracha (if using), and black pepper. Whisk vigorously until all ingredients are well combined and the honey has dissolved. Taste the dressing and adjust seasonings as needed
  4. Pour the prepared dressing over the cabbage mixture in the large bowl. Use tongs or two large spoons to gently toss the ingredients, ensuring every piece of cabbage and carrot is evenly coated with the flavorful dressing
  5. Cover the bowl and refrigerate the slaw for at least 30 minutes to allow the flavors to meld together and the vegetables to slightly soften. Before serving, give it another good toss. Garnish with the reserved green scallion tops, toasted sesame seeds, and chopped nuts if desired. Serve alongside your favorite main dishes

Notes

For best texture, aim for thin, even shreds of cabbage. A mandoline slicer or food processor with a shredding disc works wonders for consistency.

Ensure cabbage and carrots are completely dry before adding the dressing to prevent a watery and less flavorful slaw.

Always taste the dressing before combining it with the vegetables and adjust sweetness, saltiness, and tang to your personal preference.

Allowing the slaw to chill in the refrigerator for at least 30 minutes significantly enhances the flavor development and improves texture.

If preparing the slaw far in advance, add only about two-thirds of the dressing initially and the remaining right before serving to maintain maximum crunch.

Add crunchy garnishes like toasted sesame seeds and chopped nuts just before serving to preserve their crispness.

Nutrition

Find it online: https://fabiloustaste.com/asian-cabbage-slaw/