Asian Coleslaw With Sesame Dressing Recipe

Ingredients for Asian Coleslaw With Sesame Dressing

• Extra Virgin Olive Oil
• Rice Vinegar
• Toasted Sesame Oil
• 1 tablespoon soy sauce (low sodium preferred)
• Dry Mustard
• Crushed Red Pepper Flakes
• 1/2 medium red cabbage, thinly sliced
• 1 bunch bok choy, halved and thinly sliced
• Pineapple Slices
• 1 cup sugar snap peas, trimmed
• Button Mushroom
• Radish
• 8 radishes, thinly sliced, plus 4 whole radishes for garnish

How to Make Asian Coleslaw With Sesame Dressing

1. **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).
2. **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.
3. **Assemble the Coleslaw:** Gently combine the red cabbage and bok choy in a large bowl.
4. **Plate and Serve:** Divide the cabbage and bok choy mixture evenly among eight salad plates.
5. **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.
6. **Dress and Garnish:** Drizzle each salad generously with the sesame ginger dressing. Garnish with a whole radish on each plate.
7. **Enjoy!** Makes 8 servings. Serve immediately or chill for later.