This recipe for coleslaw with tangy rice vinegar dressing uses Asian flavors to liven up a standard coleslaw recipe. To further the Asian influence, try replacing the red cabbage with Napa cabbage.
While cabbage is a popular vegetable in many Chinese dishes, coleslaw as Westerners know it, is not among them. This recipe, however, is a good approximation of what a Chinese coleslaw might taste like in China.
- 4 cups red cabbage (shredded)
- 1/2 cup carrot (shredded)
- 2 bok choy stalks (with leaves)
- 1 1/2 to 2 cups mung bean sprouts
- 2 teaspoons extra-virgin olive oil
- 1/4 cup rice vinegar
- 3/4 teaspoon sesame seed oil
- Garnish: 2 teaspoons chopped fresh cilantro leaves, or as desired
- Garnish: 1 tablespoon toasted sesame seeds
- Wash the vegetables and drain thoroughly. Shred the cabbage and carrots.
- Separate the bok choy stalks and leaves. Cut the stalks diagonally and cut the leaves straight across.
- Toss the shredded cabbage, carrots, bok choy and mung bean sprouts in a large bowl. Set aside.
- In a small bowl, whisk together the olive oil and rice vinegar. Whisk in the sesame seed oil.
- Place the dressing in the bottom of a bowl, add the vegetables and toss again. Add the cilantro, if using, and sprinkle the toasted sesame seeds on top.
- Chill until ready to serve.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||0 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||4 g|