Asian Coleslaw with Sesame Dressing
User Reviews
4.7
531 reviews
Excellent
Asian Coleslaw with Sesame Dressing
Report
Craving a colorful and refreshing salad for your next potluck party or family dinner? Try my Asian Coleslaw recipe with bright and crunchy vegetables. Dressed in a tangy and sweet sesame dressing, this healthy slaw is packed with flavors. It complements BBQ meats, tacos, Ahi tuna steak, and other Asian menus.
Share:
Ingredients
For the Dressing
- ½ cup apple cider vinegar
- 3 Tbsp sugar (to balance the vinegar‘s acidity)
- 2 Tbsp toasted sesame oil
- 2 Tbsp toasted white sesame seeds
- ¼ tsp Diamond Crystal kosher salt
- freshly ground black pepper
For the Coleslaw
- 1 carrot
- 1 bunch cilantro (coriander) (½ cup chopped)
- 1 green onion/scallion
- ½ head red cabbage
- ½ head green cabbage
Optional Ingredients
- ½ cup shelled edamame
- ¼ red bell pepper (sliced)
- ¼ cup peanuts (shelled, peeled, toasted, and salted)
- 1 green onion/scallion
Add to Shopping List
Instructions
- Gather all the ingredients. To make ahead: You can prepare and store the vegetables and dressing separately for up to a day or two in the refrigerator; toss to combine 30 minutes before you’re ready to serve.
To Make the Dressing
- In a bowl large enough to hold the coleslaw, combine ½ cup apple cider vinegar, 3 Tbsp sugar, 2 Tbsp toasted sesame oil, ¼ tsp Diamond Crystal kosher salt, and 2 Tbsp toasted white sesame seeds. Tip: The sugar is important to balance and mellow the acidity in the vinegar. If you substitute maple syrup or honey, check for the right balance of flavors.
- Add freshly ground black pepper and whisk well to dissolve the sugar. Set aside.
To Prepare the Coleslaw
- Peel and julienne 1 carrot using a julienne peeler. If the strips are too long, cut in half or thirds lengthwise into 2-inch pieces. If you have a regular vegetable peeler, peel the carrot into thin sheets, then cut the sheets into long, thin julienned strips.
- Chop the leaves of 1 bunch cilantro (coriander) into ½-inch pieces and measure ½ cup chopped cilantro. Next, finely slice 1 green onion/scallion.
- Remove the core of ½ head red cabbage and thinly slice the cabbage or shred it using a cabbage slicer.
- Remove the core of ½ head green cabbage and thinly slice the cabbage or shred it using the cabbage slicer. Add all the sliced cabbage to a bowl or a salad spinner, as I do here. Wash under cold water and drain and dry completely. Tip: Try your best to remove the moisture, which could dilute the dressing.
- To the bowl with the dressing, add all the vegetables, including any optional ingredients like ½ cup shelled edamame, ¼ red bell pepper (sliced), ¼ cup peanuts, or 1 green onion/scallion (chopped). Toss everything and refrigerate for 30 minutes before serving.
To Store
- You can keep the leftovers in the refrigerator for up to 24 hours. Enjoy it soon while it‘s crunchy and fresh!
Nutrition Information
Show Details
Calories
161kcal
(8%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
82mg
(3%)
Potassium
488mg
(14%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
2935IU
(59%)
Vitamin C
85mg
(94%)
Calcium
140mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 82mg | 3% |
| Potassium | 488mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 2935IU | 59% |
| Vitamin C | 85mg | 94% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
531 reviews
Excellent
Other Recipes
You'll Also Love
