Description
This Asian Cabbage Coleslaw is bursting with flavor and super easy to make! With crunchy veggies and a tangy dressing, it’s a delightful dish for a quick healthy meal or a tasty side at gatherings.
Ingredients
Scale
- 1 pound shredded green cabbage, about 5 cups
- 1 pound shredded red cabbage
- ½ cup shredded carrots
- ½ cup chopped cilantro
- ¼ cup rice wine vinegar
- 3 tablespoons olive oil
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 2 teaspoons toasted sesame oil
- 2 garlic cloves, minced or pressed
- ½ teaspoon kosher salt
- optional: sesame seeds, sliced green onions, crushed peanuts for toppings
Instructions
- In a large bowl, combine the shredded green cabbage, red cabbage, carrots, and cilantro.
- In a separate bowl, whisk together the rice wine vinegar, olive oil, honey, soy sauce, grated ginger, toasted sesame oil, minced garlic, and kosher salt to create the dressing.
- Pour half of the dressing over the slaw mixture. Toss to coat the vegetables evenly.
- Add more dressing as needed and continue tossing until the slaw is well coated. Reserve any extra dressing for later use.
- Top the coleslaw with optional ingredients like sesame seeds, sliced green onions, or crushed peanuts before serving.
Notes
Allow the coleslaw to sit for a few minutes before serving, so the flavors can meld.
Feel free to adjust the sweetness or tanginess of the dressing according to your preference.
Store any leftover coleslaw in the fridge in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 7g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg