Author Notes
I love this simple coleslaw that I created using asian flavor ingredients and spices. You can add other vegetables to this coleslaw as the seasons offer fresh vegetables for you to enjoy. —cucina di mammina
Ingredients
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1/4 cup
rice vinegar
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1 to 1 1/2 tablespoons
low sodium soy sauce
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3/4 cup
vegetable oil
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1 teaspoon
toasted sesame oil
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1/2 to 3/4 tablespoons
fresh ginger, grated
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1
clove fresh garlic, chopped finely
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dash of Sriracha chili sauce (to taste)
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ground black pepper (to taste)
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1
head of red cabbage
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1
head of white cabbage
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1
large carrot (peeled and grated)
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2-3
persian or small seedless cucumbers (peel on) chopped
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1
small daikon radish (cut into thin strips)
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prepared seaweed salad (I get this at my local grocer (I like to serve this along with the coleslaw)
Directions
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To make the dressing, place the first eight ingredients in a glass or stainless steel bowl and whisk them together thoroughly.
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You can choose to mix the ingredients in a blender for about 10 seconds until fully combined.
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Transfer to a large bowl and let stand, covered, for 30 minutes to let the flavors combine naturally.
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Makes approximately 1 cup of vinaigrette (save extra dressing for future salads or to marinate chicken or meat for grilling)
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Wash and shred the red cabbage and white cabbage by hand or with a food processor.
You can use as much cabbage as you wish to serve, I usually use about half the white cabbage and less than half of the red cabbage as they tend to be larger.
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Place the shredded cabbage in a large deep bowl, add the shredded carrot, chopped cucumbers and sliced daikon radish and mix well.
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Dress with the vinaigrette to your taste a few minutes prior to serving to allow the flavors to combine well. You can sprinkle with toasted sesame seeds if desired.
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Serve along with the prepared seaweed salad I love this as a delicious side dish to my asian chicken patties and vegetable rice cakes.
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