Asian Slaw

A refreshing and crunchy slaw featuring a mix of vegetables and a tangy dressing, perfect as a side dish or topping for sandwiches.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Asian

Calories: 120

Ingredients Method Nutrition Notes

Ingredients

Vegetables

2 cups green cabbage shredded
1 cup carrots shredded
1 cup red cabbage shredded
1/2 cup green onions sliced
1/2 cup cilantro chopped

Dressing

1/4 cup rice vinegar
2 tablespoons soy sauce low sodium
1 tablespoon sesame oil
1 tablespoon honey or maple syrup for vegan option
1 teaspoon ginger freshly grated
1 clove garlic minced

Method

Prepare the Vegetables

In a large mixing bowl, combine the shredded green cabbage, shredded red cabbage, shredded carrots, sliced green onions, and chopped cilantro.

Make the Dressing

In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated ginger, and minced garlic until well combined.

Combine and Serve

Pour the dressing over the vegetable mixture and toss until everything is evenly coated. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

This slaw can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will intensify as it sits.

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