Description
A recipe for crunchy coleslaw featuring shredded vegetables tossed in a homemade sesame ginger dressing.
Ingredients
Scale
- 6 cups shredded cabbage mix (green and red)
- 1 cup shredded carrots
- 1/2 cup shelled edamame, cooked
- 1/2 cup mandarin orange segments, drained
- 1/4 cup chopped fresh cilantro
- 3 green onions, thinly sliced
- 2 tablespoons toasted sesame seeds for garnish
- For the Dressing:
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Prepare the dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey or maple syrup, grated ginger, minced garlic, and red pepper flakes until well combined. Set aside.
- Combine the slaw ingredients: In a large bowl, mix the shredded cabbage, carrots, edamame, mandarin orange segments, cilantro, and green onions.
- Dress the slaw: Pour the prepared sesame dressing over the vegetable mixture. Toss gently until all ingredients are evenly coated.
- Chill: Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld.
- Serve: Before serving, toss the slaw again and sprinkle with toasted sesame seeds.
Notes
- To keep the slaw crisp, dress it no more than two hours before you plan to eat it.
- For a richer flavor, use toasted sesame oil exclusively in the dressing.
- You can add slivered almonds or chopped peanuts for extra crunch.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 10
- Sodium: 350
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 3
- Protein: 3
- Cholesterol: 0