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Forget Basic Coleslaw: This Asian Slaw Is Bright, Tangy, & Crunchy

Serve this crunchy Asian slaw with Korean tacos or marinated flank steak. Red cabbage, carrots, fresh herbs, and sesame-lime dressing make every bite delicious.

Rezept

Zubereitungszeit ca. 45 MinutenVorbereitung ca. 15 Minuten

Zutaten:

  • 6 cups shredded red cabbage (packed)
  • 1/2 cup grated carrots (packed)
  • 2 green onions (sliced)
  • 1/4 cup cilantro (minced)
  • 1 Tablespoon fresh ginger (grated)
  • 1 Tablespoon olive oil
  • 2 Tablespoons rice wine vinegar
  • 1 Tablespoon soy sauce (low sodium)
  • 1 Tablespoon honey
  • 2 teaspoons sesame oil
  • 1 lime (juiced)
  • ½ teaspoon salt (plus more to taste)
  • ¼ cup roasted peanuts (chopped, or cashews, almonds, etc.)
  • 1 teaspoon sesame seeds

Arbeitsschritte:

  • Combine 6 cups shredded red cabbage, 1/2 cup grated carrots, 2 green onions and 1/4 cup cilantro in a large bowl and set aside.
  • Add 1 Tablespoon fresh ginger, 1 Tablespoon olive oil, 2 Tablespoons rice wine vinegar, 1 Tablespoon soy sauce, 1 Tablespoon honey, 2 teaspoons sesame oil, 1 lime (juiced) and ½ teaspoon salt to a mason jar, shake well to combine, and pour over the slaw. Stir to combine. Season with additional salt, to taste.
  • Cover and refrigerate at least 30 minutes before eating. Garnish with chopped ¼ cup roasted peanuts and 1 teaspoon sesame seeds before serving. Enjoy!