During the summer months, I'll go for almost any recipe that is 20 minutes start to finish, and no cooking involved! This crunchy Asian slaw is a great side for burgers, bbq or delicious as a light lunch! There is zero dairy involved so this is great for a cookout or potluck. Just hold the dressing and the crunchies until you're ready to serve!
I hope this hits all the right notes at your house too!
You'll need
Slaw:
1/2 medium head green cabbage, thinly shredded (about 4 cups / 280g)
1/4 medium head red cabbage, thinly shredded (about 2 cups / 140g)
4-5 scallions, thinly sliced (green and white parts)
1/2 cup (30g) fresh cilantro, chopped (optional)
1/4 cup (35g) toasted sliced almonds or cashews
2 tablespoons (20g) toasted sesame seeds
Optional: 1/2 cup (30g) crunchy chow mien noodles
Vinaigrette:
1/4 cup (60ml) rice vinegar
2 tablespoons (30ml) toasted sesame oil
1 tablespoon (15ml) light vegetable oil
2 tablespoons (30ml) tamari or soy sauce
1 tablespoon maple syrup or honey
1 teaspoon freshly grated ginger
1 clove garlic, minced
Directions:
Prepare the Vinaigrette: In a small bowl or jar, whisk together rice vinegar, toasted sesame oil, vegetable oil, tamari/soy sauce, maple syrup/honey, ginger, and garlic until well combined.
In a large salad bowl, combine the shredded green cabbage, red cabbage, shredded carrots, sliced scallions, and chopped cilantro (if using).
Just before serving, pour the vinaigrette over the cabbage mixture and toss well to coat.
Add the toasted almonds/cashews, toasted sesame seeds, and crunchy chow mien noodles (if using). Toss gently one last time.
Serve immediately to keep it crunchy.
