Zutaten für Asian Slaw With Spicy Thai Vinaigrette
- 8 cups shredded cabbage
- Red Cabbage
- Napa Cabbage
- 1/4 cup chopped green onions
- 1/2 cup shredded red bell pepper
- 1 cup shredded carrots
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup rice vinegar
- 2 tablespoons lime juice
- Chili Garlic Sauce
- Honey
- 1 teaspoon grated ginger
- Garlic
- Fresh Basil
- Fresh Mint Leaves
- 1/4 cup chopped cilantro
- 1/4 teaspoon black pepper
- Toasted Sesame Seeds
- Ground Coriander
- 1 tablespoon 1/2 teaspoon sesame oil
- Peanut Oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1-2 teaspoons sriracha
- 2 tablespoons vegetable oil
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Zubereitung von Asian Slaw With Spicy Thai Vinaigrette
- **Make the Vinaigrette:** In a medium bowl, whisk together 1/4 cup rice vinegar, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon brown sugar, 1 tablespoon fish sauce, 1 teaspoon grated ginger, 1-2 teaspoons sriracha (or more, to taste), and 1/2 teaspoon sesame oil.
- **Slowly Whisk in Oils:** While whisking constantly, slowly drizzle in 2 tablespoons of vegetable oil and 1 tablespoon of sesame oil until emulsified.
- **Taste and Adjust:** Taste the vinaigrette and adjust seasoning by adding more sriracha for heat, lime juice for tang, or brown sugar for sweetness. Set aside.
- **Prep the Vegetables:** In a large bowl, combine 8 cups shredded cabbage (about 1 small head), 1 cup shredded carrots, 1/2 cup shredded red bell pepper, 1/4 cup chopped cilantro, and 1/4 cup chopped green onions. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- **Combine and Toss:** Pour the Thai vinaigrette over the vegetables. Toss gently but thoroughly to coat evenly.
- **Adjust and Serve:** Taste and add more vinaigrette if desired. Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
24g
Fat
17g
Carbs
3g
