Asian Coleslaw
This Asian coleslaw offers a vibrant twist on a classic salad, using fresh cabbage and a punchy dressing. It combines shredded green and red cabbage with red onion and scallions, all tossed in a flavourful mix of soy sauce, lemon juice, ginger and sesame oil. Ready in just 10 minutes, it's an ideal make-ahead side dish for gatherings.
Ingredients
- 1 bunch (6 large) scallions, trimmed and thinly sliced
- 2 bags coleslaw mix or 1 bag each of shredded green and shredded red cabbage
- 1 small red onion, thinly sliced
- 75ml cup soy sauce
- 75ml cup lemon juice
- 75ml cup vegetable oil
- 2 tablespoons grated fresh ginger (from about a 1-inch piece)
- 2 tablespoons white vinegar
- 2 tablespoons dark brown sugar
- 2 teaspoons Asian sesame oil
- 2 teaspoons sesame seeds, optional
- 1 teaspoon salt
- 20 grinds black pepper
Method
- Use your fingers to separate the layers of the thinly sliced scallions.
- In a large bowl, combine the coleslaw mix or the shredded cabbages with the sliced red onion and scallions, tossing until well mixed.
- The slaw can be prepared to this stage up to a day ahead if kept chilled. Allow it to come to room temperature before dressing and serving.
- For the dressing, mix the soy sauce, lemon juice, vegetable oil, grated ginger, white vinegar, brown sugar, sesame oil, sesame seeds, salt and black pepper in a small bowl until combined.
- Pour the dressing over the vegetable mixture and toss to coat.
- Serve the coleslaw within 1 hour of adding the dressing to prevent the cabbage from wilting.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryOlive
Cuisineasian
AuthorGuy Fieri
