Asian Cabbage Slaw
Asian Cabbage Slaw is the perfect side dish, featuring napa cabbage with carrots, snow peas, and red peppers tossed in a sesame-soy asian dressing.
Servings: 4
Calories: 170kcal
Ingredients
- 6 cups shredded napa cabbage (about half a large cabbage)
- 1 large carrot
- 8 ounces snow peas or sugar snap peas
- 1 red bell pepper
- 3 tablespoons vegetable oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced fresh ginger
- ¼ cup roasted peanuts for garnish
Instructions
- Put cabbage into a large bowl, then prep the rest of your ingredients.
- Cut carrot into matchstick-sized pieces, or use vegetable peeler to peel into thin strips.
- Slice snow peas or snap peas into thirds.
- Cut red bell pepper into matchsticks.
- Add carrots, peas, and red pepper to large bowl.
- Chop peanuts, if using for a garnish.
- Combine vegetable oil, rice vinegar, soy sauce, sesame oil, and minced ginger in a small bowl and whisk thoroughly.
- Pour about half of the dressing into the bowl with the cabbage and vegetables. Toss, and add the rest of the dressing slowly, tasting as you go. You don’t want to end up with a slaw that is dripping in dressing.
- Let sit for 15 minutes to allow the flavors to meld, and the cabbage to wilt slightly.
- Sprinkle with the chopped roasted peanuts, if desired, and serve.
Notes
Asian cabbage slaw will keep for a couple of hours in the fridge. After that, it will begin to wilt more than is ideal, but the slaw will still be tasty for another day or two.
Nutrition
Calories: 170kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 11g | Sodium: 228mg | Fiber: 2g | Sugar: 4g
