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Vibrant Asian Coleslaw with Zesty Ginger Sesame Dressing

Asian coleslaw - featured image
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A fresh and crunchy Asian coleslaw featuring green and red cabbage, carrots, and a zesty ginger sesame dressing that is quick to prepare and perfect for any occasion.

Ingredients

Scale
  • 4 cups green cabbage, finely shredded
  • 2 cups red cabbage, finely shredded
  • 2 medium carrots, julienned or shredded
  • 1 medium red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • A handful of fresh cilantro leaves, chopped (optional)
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon fresh ginger, grated
  • 1 clove garlic, minced
  • 3 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • Pinch of red pepper flakes (optional)

Instructions

  1. Prepare the vegetables by finely shredding 4 cups of green cabbage and 2 cups of red cabbage. Peel and julienne or shred 2 medium carrots. Thinly slice 1 medium red bell pepper and 3 green onions. Chop a handful of fresh cilantro leaves if using. Toss all into a large mixing bowl.
  2. Toast 2 tablespoons of sesame seeds in a dry skillet over medium heat, stirring frequently until golden brown and fragrant, about 2-3 minutes. Remove from heat and set aside.
  3. In a small bowl, whisk together 1 tablespoon grated fresh ginger, 1 minced garlic clove, 3 tablespoons rice vinegar, 2 tablespoons sesame oil, 2 tablespoons soy sauce, 1 tablespoon honey or maple syrup, 1 tablespoon fresh lime juice, and a pinch of red pepper flakes if desired. Taste and adjust sweetness or acidity as needed.
  4. Pour the dressing over the shredded vegetables and toss well to coat each shred evenly.
  5. Sprinkle the toasted sesame seeds over the salad and toss gently. Let the salad sit for 5-10 minutes to allow flavors to meld, then serve fresh and crunchy.

Notes

Toast sesame seeds carefully to avoid burning. Use fresh ginger for best flavor; ground ginger can be substituted in a pinch. Pat cabbage dry if wet to prevent watery dressing. Let salad rest 5-10 minutes before serving for best flavor. Store leftovers in airtight container up to 2 days; salad softens over time.

Nutrition

Keywords: Asian coleslaw, ginger sesame dressing, crunchy salad, quick side dish, healthy salad, gluten-free, vegan option

Find it online: https://blairrecipes.com/vibrant-asian-coleslaw-recipe-easy-zesty-ginger-sesame-dressing-tutorial/