Description
I promise this Asian Coleslaw will be your go-to side dish salad this summer. You can whip it up in just minutes and the sesame dressing goes well with so many dishes.
Ingredients
Units
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- 3 tablespoons white vinegar, or cider vinegar
- 2 tablespoons avocado oil or organic canola oil
- 1 tablespoon maple syrup
- 1 tablespoon reduced-sodium tamari, see **ingredient note
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated ginger (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black or white pepper
- 1/4 teaspoon garlic powder
- 8 cups finely chopped cabbage
- 1/2 cup grated carrots
- 1/2 cup sliced bell peppers
- 1/4 cup sliced scallions
- 1/4 cup radishes
- 1/4 cup toasted sesame seeds
Instructions
- Whisk vinegar, oil, maple syrup, tamari, sesame oil, ginger, salt, pepper and garlic powder in a large bowl.
- Add cabbage, carrots, peppers, scallions, radishes and sesame seeds and toss to coat.
Notes
**Ingredient note: to make this PALEO, substitute coconut aminos for the tamari.
Make Ahead Instructions
- You can make the dressing ahead. Do so up to a week in advance.
- The cabbage and other veggies can be cut one day ahead. Keep in a resealable container, or in a bowl covered with plastic wrap.
- If the oils in the dressing become solid, set the jar in a bowl of warm tap water to warm up to room temperature. Shake the dressing well before pouring over the salad.
- Prep Time: 20 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 5 g
- Sodium: 322 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g