Asian Slaw
Fresh, crunchy, and bursting with flavor! This Asian Slaw is a vibrant salad perfect as a side or light meal, packed with colorful veggies and a savory dressing.
Servings: 4 servings
Ingredients
- 10 oz green cabbage shredded
- 10 oz carrots shredded
- 0.5 small head red cabbage shredded
- 1 bunch scallions both white and green parts, chopped
- 0.5 cup cilantro thoroughly chopped
- 0.67 cup dry roasted peanuts roughly chopped
- 0.25 cup soy sauce
- 0.25 cup canola oil
- 2 tablespoons Truvia (or your preferred sweetener)
- 1 tablespoon fresh ginger grated
- 2 cloves garlic grated or finely minced
- 1 tablespoon sesame oil
- Salt & pepper to taste
Instructions
- Begin by shredding the green cabbage, red cabbage, and carrots using a sharp knife or food processor for thin, uniform pieces.
- Finely chop the scallions and cilantro, including both white and green parts. Set aside in a bowl.
- In a separate bowl, whisk together soy sauce, canola oil, Truvia, grated ginger, grated garlic, and sesame oil until well combined. Season with salt and pepper to taste.
- In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, scallions, and cilantro. Toss to mix evenly.
- Pour the dressing over the slaw mixture and toss until the vegetables are evenly coated.
- Sprinkle the roughly chopped dry roasted peanuts on top and gently toss to incorporate while maintaining crunch.
- Chill the slaw in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve cold.
Equipment
- Large Mixing Bowl
- Grater
- Knife and cutting board
- Measuring Cups and Spoons
- Whisk or fork
Notes
- Make the slaw ahead; flavors deepen while keeping the vegetables crisp.
- Add a splash of rice vinegar for a tangier flavor.
- Store in an airtight container refrigerated up to 3-4 days; add peanuts just before serving to keep them crunchy.