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Crunchy Asian Cabbage Slaw with Addictive Sesame Dressing

Crunchy Asian Cabbage Slaw with Addictive Sesame Dressing Bliss

Enjoy this Crunchy Asian Cabbage Slaw with Addictive Sesame Dressing, a vibrant, nutritious side perfect for any meal.
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Prep Time 30 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Salad
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Slaw
  • 2 cups Green Cabbage Thinly sliced
  • 1 cup Purple Cabbage Thinly sliced
  • 1 cup Carrots Shredded or julienned
  • 1 unit Red Bell Pepper Sliced
  • 2 units Green Onions Chopped
  • ½ cup Fresh Cilantro Chopped
For the Dressing
  • 3 tablespoons Sesame Oil Or peanut/olive oil
  • 2 tablespoons Soy Sauce/Tamari Gluten-free if needed
  • 2 tablespoons Rice Vinegar Or apple cider/white wine vinegar
  • 1 tablespoon Sugar/Honey Or agave syrup
  • to taste Sesame Seeds Optional garnish

Equipment

  • Mixing Bowl
  • whisk
  • cutting board
  • knife
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Prepare your fresh ingredients: slice cabbages, shred carrots, slice bell pepper, chop green onions, and cilantro. Set aside in a large mixing bowl.
  2. In a separate bowl, combine the dressing ingredients: sesame oil, soy sauce, rice vinegar, sugar, and sesame seeds. Whisk until well blended.
  3. Pour the dressing over the vegetables in the mixing bowl. Toss gently with tongs to coat the veggies. Allow to marinate for 10-15 minutes.
  4. After marinating, toss the slaw again to distribute the dressing. Serve chilled or at room temperature, garnished with additional cilantro and sesame seeds if desired.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 3000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

For best flavor, allow the slaw to marinate before serving. Use fresh vegetables for maximum crunch and flavor.

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