Updated: May 30, 2020
Crispy, crunchy, cold, and tangy, Asian slaw.
Slammin' Asian Slaw
Prep time: 20 minutes. Yields: 8 servings.
1 1/2 cups of red cabbage, shredded
1 cup green cabbage, shredded
1 medium orange carrot, thinly sliced or shaved (3/4 cup)
1 medium purple carrot, thinly sliced or shaved (3/4 cup)
1/2 cup watermelon radish, thinly sliced or shaved
1/4 cup sliced scallions (green and white)
1 jalapeno, seeded and finely diced (if not spicy, then add seeds to taste)
1" piece of ginger, finely minced
2-3 tablespoons cilantro, chopped
1 teaspoon sesame seeds for garnish
1 tablespoon soy sauce
2 tablespoons extra virgin olive oil
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon salt
1. Thinly slice all the vegetables, use a mandolin or peeler for the carrots. If using a mandolin, thinly slice the radish. If you don't have a mandolin, slice the radish into matchsticks.
2. Pour the dressing ingredients over the slaw and toss to combine. Taste, and adjust seasoning if necessary.
Use any crunchy veggies, like shaved brussels sprouts, broccoli, cauliflower, jicama, unripe mango or papaya, green apple, asian pear, fennel, celery, etc.