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  • Writer's pictureLo-go-cook

Slammin' Slaw

Updated: May 30, 2020

Crispy, crunchy, cold, and tangy, Asian slaw.

Slammin' Asian Slaw

Prep time: 20 minutes. Yields: 8 servings.


Ingredients*

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


Dressing

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



Directions

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.


Tips*

Use any crunchy veggies, like shaved brussels sprouts, broccoli, cauliflower, jicama, unripe mango or papaya, green apple, asian pear, fennel, celery, etc.

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