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Asian Slaw with Sesame Ginger Dressing

Asian Slaw with Sesame Ginger Dressing
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A crisp, refreshing Asian-inspired slaw with vibrant vegetables and a flavorful sesame ginger dressing – perfect as a side dish or topping for tacos and sandwiches.

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 your preferred sweetener)
  • 2 teaspoons Soy Sauce (or Tamari for gluten-free)
  • 1 teaspoon Fresh Ginger (finely grated)
  • 2 cloves of Garlic (minced)
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Sesame Oil (light or dark)
  • Sea Salt (to taste)
  • Black Pepper (to taste)

Instructions

  1. Toast the Nuts and Seeds:
  2. Oven: Preheat the oven to 350°F (175°C). Spread the chopped cashews and sesame seeds on a baking sheet and bake for 3-5 minutes or until golden and fragrant. Keep an eye on them to prevent burning!
  3. Stovetop: Place the cashews and sesame seeds in a small skillet over medium heat. Stir continuously for about 3 minutes until they are toasted and aromatic. Transfer them to a plate to cool completely.
  4. Prepare the Slaw: In a large mixing bowl, combine the shredded red cabbage, Napa (or green) cabbage, cooked Quinoa, shredded carrots, chopped cilantro, and thinly sliced green onions. Toss them together and cover the bowl. Refrigerate until you’re ready to dress and serve.
  5. Make the Dressing: In a separate mixing bowl, whisk together the rice vinegar, maple syrup, soy sauce, ginger, and garlic. Gradually drizzle in the olive oil and sesame oil, whisking continuously until the dressing is well combined. Season with salt and pepper to taste. Store in the refrigerator until it’s time to serve.
  6. Assemble the Slaw: Right before serving, add the cooled toasted nuts and seeds to the salad mix. Pour the dressing over the slaw and toss gently to combine.
  7. Serve and Enjoy: This refreshing slaw can be stored in an airtight container for up to 24 hours after dressing. Non-dressed slaw will keep well for up to 5 days!

Notes

  • For crunch: add 1/2 cup crushed ramen noodles (uncooked)
  • Make ahead: Dress slaw up to 4 hours in advance
  • Protein option: Add shredded chicken or edamame
  • Vegan variation: Use maple syrup instead of honey

Nutrition

Find it online: https://us.recipesfood.org/asian-slaw-with-sesame-ginger-dressing/

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