Easy Asian Slaw Recipe
Loaded with fresh flavor, this Easy Asian Coleslaw recipe is a great side dish for just about everything.
Servings: 8
Cost: $8
Equipment
- 1 food processor
Ingredients
- 1/2 head green cabbage cut into quarters
- 1/2 head red cabbage cut into quarters
- 1 cup matchstick cut carrots
- 1 cup chopped snow peas
- 1 cup frozen edamame thawed
- 4 scallions chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup toasted sesame seeds
- 1/4 cup soy sauce
- 4 tablespoons honey
- 4 tablespoons rice vinegar
- 2 tablespoons mirin sweet rice wine
- 2 tablespoons Sriracha chili sauce
- 1 tablespoons lime juice
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
Instructions
- Using the shredding blade on your food processor, insert the cabbage into the feed tube and shred. Repeat until all the cabbage is shredded. (Alternatively, you can shred by hand on a box grater.)
- Add the carrots, snow peas, edamame, scallions, cilantro and sesame seeds to the cabbage. Toss to combine.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, mirin, Sriracha, lime juice, salt and pepper until combined.
- Pour the dressing over the slaw and toss.
- Serve immediately or cover and refrigerate for up to 2 hours.
Nutrition
Serving: 1g | Calories: 139kcal | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 599mg | Potassium: 448mg | Fiber: 5g | Sugar: 15g | Vitamin A: 3540IU | Vitamin C: 64.4mg | Calcium: 121mg | Iron: 2.4mg