Asian Slaw
This crunchy Asian Slaw Recipe is tossed with colorful veggies, toasted cashew nuts, sesame seeds, and a tangy Asian dressing.
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Servings :
Calories : 211kcal
Ingredients
Slaw
- ½ small head (250 g) white cabbage around 9 oz
- ½ small head (250 g) red cabbage around 9 oz
- 2 carrot grated
- 1 bunch (20 g) cilantro finely chopped
- 2 scallion sliced
- 1 chili pepper seeded & sliced
- ⅔ cup (100 g) cashew nuts toasted & chopped
- 1 tbsp toasted sesame seeds
Dressing
- 1 tbsp grated ginger
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp maple syrup or brown sugar
- 1 tsp miso paste optional (Note 1)
Instructions
- Roughly chop cashew nuts and toast them for 5 minutes in a skillet without oil until golden brown.
- Finely slice white and red cabbage using a knife. Add the sliced cabbage together with the carrot, cilantro, scallion, chili, cashew nuts, and sesame seeds in a large bowl.
- Combine all of the dressing ingredients in a glass jar and shake well or whisk them together in a small bowl.
- Drizzle the dressing over the salad and toss to combine!
Notes
Miso paste: If you don't have miso paste at home, simply season the dressing with a pinch of salt. Miso paste does add an umami flavor, but it's not necessary to buy a jar just for this one recipe.
Creamy Dressing: If you like a creamy dressing, add 2 tablespoons of mayo or peanut butter.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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Nutrition
Calories: 211kcal | Carbohydrates: 22g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 83mg | Potassium: 632mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6207IU | Vitamin C: 90mg | Calcium: 92mg | Iron: 3mg