|Nutritional Guidelines (per serving)|
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.