Asian Coleslaw with Ginger Dressing (no ramen)
A quick and easy Asian slaw recipe with a light sesame ginger dressing. Make this slaw with crispy cabbage and carrots, for a refreshing summer side dish. Top with with chicken or tofu to turn it into a simple meal.
Servings: 6
Calories: 125kcal
Ingredients
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 1 ½ cups shredded carrots
- 6 green onions
- ½ cup chopped fresh cilantro sub parlsey if desired
- sesame seeds for garnish
Ginger Sesame Dressing
- 3 Tablespoons olive oil
- 2 Tablespoons rice vinegar
- 1 Tablespoon soy sauce or sub gluten free tamari soy sauce for gluten free
- 1 Tablespoon honey
- 1 Tablespoon grated fresh ginger
- 2 teaspoons toasted sesame oil
- 1 clove garlic minced
- ¼ teaspoon crushed red pepper flakes
Instructions
- Add the vegetables and gently toss to combine.
- Add all ingredients to a blender and blend on high for 1 minute or whisk together by hand. Add salt to adjust the taste, if desired.
- Pour the dressing over the salad and toss to combine. Top with additional cilantro and sesame seeds.
Notes
- Want to make it spicy? Add a minced serrano pepper.
- Store leftovers in an airtight container for up to 3 days. The cabbage will soften slightly but still hold a nice crunch.
- Make Ahead: You can prep the veggies and dressing up to 24 hours in advance—just keep them separate until you’re ready to serve.
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