Asian Sesame Ginger Slaw
User Reviews
5
Asian Sesame Ginger Slaw
Description
The Asian Sesame Ginger Slaw brings together a mix of shredded red cabbage, Napa cabbage, kale, and grated carrots for a crunchy vegetable base. Fresh cilantro and green onions add aromatic freshness, while toasted black sesame seeds and chopped toasted cashews contribute nuttiness and textural contrast. Quinoa is cooked separately and mixed into the slaw, increasing its heartiness.
The sesame ginger vinaigrette blends minced garlic and ginger with soy sauce, honey, seasoned rice vinegar, sesame oil, and olive oil, offering a flavorful dressing that coats the vegetables and quinoa evenly. Toasting the sesame seeds and cashews before adding intensifies their flavor and crunch.
This slaw is best served chilled, allowing the dressing to meld with the vegetables. It can be prepared ahead by keeping the dressing separate until serving to maintain crispness. Variations include substituting other types of cabbage, changing nuts, or using tamari for gluten-free soy sauce.
Ingredients
- 2 cups red cabbage shredded
- 3 cups Napa cabbage shredded
- 2 cups kale shredded
- 2 cups carrot grated
- 1 bunch cilantro fresh
- 4 tablespoons green onion diced
- 1/2 cup quinoa or 1 1/2 cup cooked, dry, rinsed
- 1 cup water for cooking quinoa
- 1 tablespoons black sesame seeds white are ok, black are a little more flavorful, toasted
- 1/2 cup cashews whole, toasted and chopped
Sesame Ginger Vinaigrette
- 2-3 cloves garlic minced
- 2 teaspoons ginger fresh, minced
- 1 teaspoon soy sauce
- 2 teaspoons honey
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons sesame oil
- 3 tablespoons olive oil
Instructions
- Combine quinoa and water to a saucepan and bring to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off, leave the lid on and allow the quinoa to sit on the burner for a further 5-7 minutes. Remove the lid and fluff with a fork. Set aside to cool.
- Heat a small saute pan to medium and add sesame seeds and toast for 3 minutes stirring occasionally. Remove from pan and set aside.
- While pan is still hot, add cashews and toast for 1-2 minutes, stirring often to be sure they do not burn. Remove from pan, set aside to cool, then give a rough chop.
- Meanwhile while quinoa is finishing, in a small bowl mix together vinairgrette dressing ingredients.
- In a large bowl, add cabbage, kale, carrots, cilantro, green onions, quinoa, black sesame seeds, and cashews and mix.
- Add dressing to large bowl of veggies and mix well. Cool in fridge until ready to serve.
Notes
- Prepare the vegetables and dressing separately in advance and combine just before serving to keep the slaw crisp.
- You can substitute cabbage varieties and use yellow onion instead of green onion if preferred.
- For nuts, salted peanuts work as an alternative to cashews.
- Maple syrup is a vegan substitute for honey in the dressing.
- Use tamari instead of soy sauce to make the dressing gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Sodium | 96mg | 4% |
| Potassium | 421mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 5118IU | 102% |
| Vitamin C | 41mg | 46% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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