Name: Asian Slaw with Sesame Ginger Dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1/3 cup Cashews (chopped); 1 tablespoon Sesame Seeds (black or white); 3 cups Red Cabbage (1/3 pound shredded); 3 cups Napa Cabbage or Green Cabbage (1/3 pound shredded); 1 cup Cooked Quinoa (optional); 1 cup Carrots (1/4 pound shredded); 1/4 cup Fresh Cilantro (chopped); 2 Green Onions (thinly sliced); 1/4 cup Unseasoned Rice Vinegar; 1 tablespoon Maple Syrup (or preferred sweetener); 2 teaspoons Soy Sauce (or Tamari); 1 teaspoon Fresh Ginger (finely grated); 2 cloves Garlic (minced); 3 tablespoons Extra Virgin Olive Oil; 1 tablespoon Sesame Oil (light or dark); Sea Salt (to taste); Black Pepper (to taste)

Description

Asian Slaw with Sesame Ginger Dressing is a vibrant and invigorating salad that adds a burst of flavor to any meal. This crunchy mix of fresh vegetables, including red and Napa cabbage, carrots, and optional quinoa, is paired with a delightful sesame ginger dressing that brings out the natural sweetness of the ingredients. Perfect for potlucks, barbecues, or as a healthy side dish for your weeknight dinners, this slaw is not only quick to prepare but also packed with nutrients. With its customizable ingredients, you can easily tailor it to suit your taste preferences or dietary needs. Serve it alone or alongside grilled chicken for a colorful and satisfying dish.

Ingredients

Scale

1/3 cup Cashews (chopped)
1 tablespoon Sesame Seeds (black or white)
3 cups Red Cabbage (1/3 pound shredded)
3 cups Napa Cabbage or Green Cabbage (1/3 pound shredded)
1 cup Cooked Quinoa (optional)
1 cup Carrots (1/4 pound shredded)
1/4 cup Fresh Cilantro (chopped)
2 Green Onions (thinly sliced)
1/4 cup Unseasoned Rice Vinegar
1 tablespoon Maple Syrup (or preferred sweetener)
2 teaspoons Soy Sauce (or Tamari)
1 teaspoon Fresh Ginger (finely grated)
2 cloves Garlic (minced)
3 tablespoons Extra Virgin Olive Oil
1 tablespoon Sesame Oil (light or dark)
Sea Salt (to taste)
Black Pepper (to taste)

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Instructions

Preheat oven to 350°F or heat a skillet over medium heat.
Toast cashews and sesame seeds in the oven for 3-5 minutes or in the skillet for about 3 minutes until golden brown.
In a large mixing bowl, combine shredded red cabbage, Napa cabbage, cooked quinoa (if using), shredded carrots, chopped cilantro, and sliced green onions. Refrigerate until ready to dress.
In another bowl, whisk together rice vinegar, maple syrup, soy sauce, grated ginger, minced garlic, extra virgin olive oil, and sesame oil until well combined. Season with sea salt and black pepper to taste.
When ready to serve, add toasted cashews and sesame seeds to the salad mix. Pour dressing over and toss gently.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian

Nutrition

Serving Size: 1 cup (150g)
Calories: 180
Sugar: 6g
Sodium: 200mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg