Fresh Asian Slaw
Try this cool and colorful Fresh Asian Slaw as a tasty stand-alone salad, or top off your favorite slider or pulled pork sandwich with a scoop.
Servings: 4
Ingredients
Slaw
- ½ Head Napa Cabbage, chopped
- ¼ Head Purple Cabbage, sliced in small strips
- 1 Medium Carrot, shaved
- ½ Small Sweet or Red Onion, thinly sliced
Vinaigrette
- ¼ Cup Low Sodium Soy Sauce
- ¼ Cup Fresh Lemon Juice
- 1 tsp Kosher Salt
- ¼ tsp White Pepper, ok to use black pepper
- 2 tsp Toasted Sesame Oil
- 3 Tbsp Olive Oil
- 4 Green Onions (Scallions), thinly chopped
- 1 1 inch Piece of Ginger Root (about 2 Tbsp) peeled and finely grated
- 2 Tbsp Brown Sugar
- 2 Tbsp Seasoned Rice Vinegar, ok to use regular rice or white vinegar if you don't have the seasoned. Just increase the brown sugar by 2 tsp.
Instructions
Make the Vinaigrette
- Add all ingredients to a container with a lid and shake vigorously until well mixed. Set aside while you make the slaw.
Prepare the Slaw
- Chop the cabbages and put in a salad bowl.
- Thinly slice the 1/2 onion into 1/2 rings and add to the bowl.
- Using short strokes with a vegetable peeler, shave the carrot into thin shavings about 2-3 inches long. Add to the bowl.
- Shake the vinaigrette well right before dressing the slaw.
- Serve chilled.
Notes
This is meant to be a simple slaw, however, I have experimented with other veggies, and love snap peas, broccoli, and cilantro as variations.
Nutrition
Calories: 73kcal
