Asian Coleslaw

The wonderful thing about this coleslaw recipe is its flexibility. If you don’t like certain ingredient or don’t have it on hand, feel free to switch it out. For cilantro leaves, people either love or hate it, but I feel like the green herb plays a big role in the coleslaw. Its fresh & citrus-like flavor adds so much more zing to the dish. For those who don’t mind the taste, you don’t want to miss it out.

Asian Coleslaw

Ingredients

• 1 cabbage (I use ½ green and ½ purple)
• 1 carrot
• 1 bunch cilantro (= ½ cup after chopped)
• 1 green onion/scallion
• other vegetable choices (shelled edamame, bell peppers)

Dressing

• ½ cup apple cider vinegar
• 3 Tbsp granulated sugar (See Notes)
• 2 Tbsp sesame oil
• 2 Tbsp white sesame seeds (roasted/toasted)
• ¼ tsp Kosher salt
• Freshly ground black pepper

Instructions

1. Gather all the ingredients.

Make the dressing

1. In a large bowl, combine apple cider vinegar, granulated sugar, sesame oil, kosher salt, and sesame seeds.
2. Add freshly ground black pepper and whisk well to combine until sugar is dissolved.

Prepare the salad

1. Peel and julienne the carrot and cut the length in half if necessary.
2. Chop cilantro into ½ inch pieces and finely cut the green onions.
3. Remove the core of the cabbage and cut (or shred) the cabbage into thinly slices.
4. If you use two kinds of cabbage, cut the other one. Wash under cold water and drain completely (I use the salad spinner – works wonderful!).
5. Add all vegetables in the bowl with the dressing in it. Toss everything and refrigerate for 30 minutes before serving.

Recipe Notes

Sugar: 3 tablespoons of sugar might seem a lot when you are making the dressing, but you do need to balance out with 1/2 cup of apple cider vinegar in the recipe.  You can swap sugar with healthier alternatives like maple syrup or honey, but make sure to taste the dressing first if its not too tangy before tossing with vegetables. 

https://www.justonecookbook.com/asian-coleslaw/