Asian Cabbage Slaw
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6cups shredded Chinese cabbage (about 1 medium-size head)
- ¼cup finely minced scallions
- 1tablespoon finely slivered fresh ginger
- 2tablespoons sesame seeds
- ⅓cup rice vinegar
- 1tablespoon light soy sauce
- ⅓cup sesame oil
- 1tablespoon finely minced fresh coriander leaves
- Hot red pepper flakes to taste
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Preparation
- Step 1
Put the cabbage in a large bowl. Toss with the scallions and ginger.
- Step 2
Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.
- Step 3
Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the coriander leaves and red pepper flakes and toss again.
- Step 4
Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.
Private Notes
Comments
Add some honey, add chopped peanuts and cilantro
add mint leaves instead of cilantro or in addition to cilantro.
Delicious. Very flexible. Ate as salad. Then added filling to summer roll as is and then with shrimp.. Grated carrots were good addition. Plan to try apples next to salad.
Flavors are different from most of my "standbys" - adding welcome variety to menu.
Made with pre-grated asian slaw materials from Costco. Next time will try grating cabbage for comparison
Broccoli slaw instead of cabbage works well .. I cut sesame oil and rice wine vinegar to 1/2 cup each
Delish! I had to make a few mods b/c I didn't have scallions or cilantro in my fridge. I used shallots, ginger powder and a tablespoon of peanut butter and some honey. I think this is a great base and you can play around with it. The toasted sesame seeds were the icing on the salad!!
I thought this was quite underwhelming and bland— it might be in part because I possibly used a bit more cabbage than the recipe called for—I eye balled it. It was improved by salt and adding more dressing ingredients to the bowl after tossing. It still tastes like it’s missing something to make it come alive.
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