Zutaten für Asian Coleslaw With Sesame Dressing
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Rice Vinegar
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Soy Sauce
- Dry Mustard
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1/2 medium head Red Cabbage
- 1 bunch Bok Choy
- 1 (20 ounce) can Pineapple Slices
- 1 cup Sugar Snap Peas
- 1 cup Button Mushroom, sliced
- 4 whole Radishes
- 8 Radishes, thinly sliced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon grated ginger
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Zubereitung von Asian Coleslaw With Sesame Dressing
- **Make the Dressing:** In a screw-top jar, whisk together 1/4 cup olive oil, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon soy sauce (low sodium preferred), 1 teaspoon Dijon mustard, 1/2 teaspoon grated ginger, and 1/4 teaspoon crushed red pepper flakes (or more, to taste).
- **Prep the Vegetables:** Thinly slice 1/2 medium red cabbage. Halve and thinly slice 1 bunch of bok choy. Wash and trim 1 cup sugar snap peas. Clean and thinly slice 1 cup mushrooms. Thinly slice 8 radishes; set aside 4 whole radishes for garnish.
- **Assemble the Coleslaw:** Gently combine the red cabbage and bok choy in a large bowl.
- **Plate and Serve:** Divide the cabbage and bok choy mixture evenly among eight salad plates.
- **Add Toppings:** Top each salad with 1/8 of a can (about 1/2 cup) of sliced pineapple, 1/8 of the sugar snap peas, 1/8 of the sliced mushrooms, and a few slices of radish.
- **Dress and Garnish:** Drizzle each salad generously with the sesame ginger dressing. Garnish with a whole radish on each plate.
- **Enjoy!** Makes 8 servings. Serve immediately or chill for later.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
67g
Fat
4g
Carbs
7g
