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Asian Slaw

A crisp, tangy side dish that brings restaurant-quality flavor to any meal in minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 68 servings
Course: Side Dish
Cuisine: Asian-inspired
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 small head of green cabbage thinly shredded (about 4 cups)
  • 2 medium carrots julienned or shredded (about 1 cup)
  • 3 green onions thinly sliced
  • 2 tablespoons sesame oil
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic minced
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons sliced almonds or sesame seeds optional
  • Salt and black pepper to taste

Equipment

  • Sharp chef's knife
  • Cutting board
  • Large mixing bowl
  • Small whisk or fork
  • Measuring spoons and cups
  • Serving spoon

Method
 

  1. Slice your green cabbage in half lengthwise and shred it into thin, even pieces roughly 1/8 inch thick.
  2. Peel your carrots and julienne them or shred them using a food processor.
  3. Trim and slice the green onions into thin rings.
  4. Combine shredded cabbage, carrots, and the light green and white parts of the green onions in a large mixing bowl.
  5. In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey until well combined.
  6. Add minced ginger, garlic, and red pepper flakes to the dressing and stir.
  7. Pour the dressing over the vegetables and toss them together.
  8. Massage the vegetables with clean hands for about two minutes to help the dressing absorb.
  9. Taste and season with salt and black pepper as needed.
  10. Sprinkle with dark green onion tops, almonds, or sesame seeds if desired.

Notes

Make your Asian slaw up to four hours ahead of time and store it in an airtight container in the refrigerator, adding nuts or seeds just before serving.