Description
Asian slaw with sesame dressing is a colorful and crunchy salad that combines fresh vegetables like cabbage, carrots, and bell peppers, tossed in a delightful sesame dressing.
Ingredients
- Green cabbage: 2 cups, finely shredded
- Red cabbage: 1 cup, finely shredded
- Carrots: 2 medium, grated or julienned
- Bell peppers: 1 cup, thinly sliced (choose red, yellow, or orange for color)
- Green onions: 3, chopped
- Fresh cilantro: 1/4 cup, chopped (optional for added flavor)
- Toasted sesame seeds: 2 tablespoons (for garnish)
For the sesame dressing:
- Sesame oil: 3 tablespoons
- Rice vinegar: 2 tablespoons
- Soy sauce: 1 tablespoon
- Honey or maple syrup: 1 tablespoon (use maple syrup for a vegan option)
- Fresh ginger: 1 teaspoon, grated
- Garlic: 1 clove, minced
- Salt: to taste
- Pepper: to taste
Instructions
- Prepare the vegetables by finely shredding the green and red cabbage, grating or julienning the carrots, and slicing the bell peppers and green onions.
- In a small bowl, combine sesame oil, rice vinegar, soy sauce, honey or maple syrup, grated ginger, minced garlic, salt, and pepper to make the dressing.
- Pour the sesame dressing over the slaw mixture and gently toss to coat all the vegetables evenly.
- Let the slaw sit for 10-15 minutes at room temperature to allow the flavors to meld.
- Serve the slaw in a bowl, garnished with toasted sesame seeds.
Notes
- For added crunch, consider including radishes or snap peas.
- Adjust the dressing to your taste by adding more rice vinegar for tanginess or more honey/maple syrup for sweetness.
- Store the slaw and dressing separately if making in advance to keep the vegetables crisp.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Asian slaw, sesame dressing, salad, healthy recipe, vegan