Ingredients for Asian Style Vegetable Slaw
- 1/2 small head green cabbage
- 2 medium carrots
- 1/2 red bell pepper
- Bean Sprouts
- Fresh Basil
- 2 green onions
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- Olive Oil
- Coconut Milk
- 1 tablespoon sesame oil
- Kosher Salt
- Black Pepper
- 2 tablespoons rice vinegar
- 1/2 cucumber, julienned
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Crisp lettuce leaves, for serving
- 1/4 cup toasted sliced almonds
- 1 tablespoon toasted sesame seeds
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How to Make Asian Style Vegetable Slaw
- Shred the carrots (2 medium) and cabbage (1/2 small head). Thinly slice the red bell pepper (1/2). Julienne the cucumber (1/2). Chop green onions (2).
- In a large bowl, combine the shredded carrots, cabbage, red bell pepper, cucumber, and green onions.
- In a separate small bowl, whisk together the soy sauce (2 tbsp), rice vinegar (2 tbsp), sesame oil (1 tbsp), honey (1 tbsp), minced garlic (1 clove), and grated ginger (1 tsp).
- Pour the dressing over the vegetables and toss gently to coat evenly.
- Refrigerate for at least 15 minutes to allow the flavors to meld and the vegetables to crisp up.
- Serve chilled on a bed of crisp lettuce. Garnish with sliced almonds (1/4 cup, toasted) or toasted sesame seeds (1 tbsp) for added crunch and flavor.
- Enjoy as a side dish with grilled chicken, fish, or tofu.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
22g
Fat
25g
Carbs
3g
