A simple, healthy and delicious asian coleslaw recipe made with cabbage, carrots, cilantro and green onion. All tossed in the best ever, most delicious Asian-style dressing. A naturally vegan recipe.
For the coleslaw:
300gcabbage,cored and finely shredded (I used red and Chinese)
3medium carrots,peeled and cut into fine matchsticks, or coarsely grated
1fresh red chili,seeded and finely sliced
4green onions,finely chopped
1large handful cilantro,chopped
For the dressing:
4tablespoonstoasted sesame oil
5tablespoonsunseasoned rice vinegar
1tablespoonfinely grated peeled ginger
1tablespoonfresh lime juice
sea salt freshly ground pepper,to taste
Toasted sesame seeds
Unsalted peanuts or cashews,lightly toasted and coarsely chopped
In a small bowl, whisk together the dressing ingredients until well-combined.
Add the cabbage, carrots, chili, green onion and cilantro to a large bowl. Toss to combine. Pour the dressing over the coleslaw and toss well until incorporated.
Garnish with sesame seeds and/ or roasted nuts.
Serve and enjoy!
I love red cabbage in my coleslaw recipes as it adds a zing of color, plus it is crunchy. Pointed cabbage is also a great choice. Or simply a mix of 2 — any type. Summer savoy cabbage could also be used. Be sure to include one crunchy cabbage as this makes the best tasting salad and holds up best as leftovers.