Asian slaw is somewhat of a general term that doesn't fall neatly under one specific type of Asian cuisine. It's most often eaten as a side dish and usually but not always exclusively associated with Korean or Japanese dishes. This recipe uses soy sauce, sesame oil, and ginger for maximum flavor.
- 4 cups purple cabbage (shredded)
- 2 large carrots (peeled and cut into julienne strips)
- 1 red bell pepper (cored, seeded, and cut into julienne strips)
- 1 yellow bell pepper (cored, seeded, and cut into julienne strips)
- For the Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons oil (neutral such as grapeseed or canola)
- 2 tablespoons soy sauce
- 1 tablespoon light brown sugar
- 1 tablespoon ginger (fresh grated)
- 2 teaspoons toasted sesame oil
- In a large bowl, toss together the cabbage, carrots, and peppers.
- Whisk together the dressing ingredients, and pour over the vegetables. Toss to coat. Serve chilled or at room temperature.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||0 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||3 g|