Give that classic coleslaw recipe a rest and opt for this Crunchy Asian Coleslaw instead. It’s packed with flavor and whips up in minutes!
This simple make-ahead side dish features finely shredded red cabbage and carrots tossed in a zingy dressing, then sprinkled with some crunchy peanuts and toasted sesame seeds. This is a slaw you want at your picnic or barbecue! It’s great with burgers, fish, or any Asian-inspired dish.
INGREDIENTS
Salad
- ½ head red cabbage, shredded
- 2 medium carrots, peeled + shredded
- 2 tbsp fresh parsley/cilantro/coriander, chopped
- 2 medium scallions, chopped [optional]
Dressing
- 3 tbsp extra virgin olive oil
- 1 tsp Tamari (or soy sauce)
- 3 tbsp apple cider vinegar (or rice vinegar)
- fresh ginger, finely minced
- salt to taste
Topping
- roasted peanuts
- toasted sesame seeds
METHOD
- In a large bowl, combine the salad ingredients.
- Whisk together the dressing ingredients, pour over the salad, and toss everything together.
- Garnish with roasted peanuts and toasted sesame seeds.
- Refrigerate for 30 minutes before serving.
Enjoy!
If you’ve made this Crunchy Asian Coleslaw recipe don’t forget to let me know how you got on in the comments below!
