Asian Cole Slaw
Classic Cole Slaw gets an Asian twist. This is an easy pre-prep dish; mix the slaw veggies in one bowl, mix the dressing in another, and they can sit in the fridge until you're ready to mix the two and serve.
Classic Cole Slaw gets an Asian twist. This is an easy pre-prep dish; mix the slaw veggies in one bowl, mix the dressing in another, and they can sit in the fridge until you're ready to mix the two and serve.
- 2 tsp sesame oil
- dressing
- 2 tbsp apple cider vinegar
- veggies
- 6 lg scallions trimmed, sliced thin on a diagonal
- 1 16 oz bag shredded green cabbage
- 1 16 oz bag shredded red cabbage
- 1 8 oz bag shredded carrot
- 1 med red onion thinly sliced into half moons
- 2 oz soy sauce
- 2 oz lemon juice
- 2 oz olive oil
- 2 tbsp ginger freshly grated
- 2 tbsp dark brown sugar
- 2 tsp sesame seeds
- 1 tsp celery salt
- 1 tbsp black pepper
- Carbohydrate 20.8142899423511 g
- Cholesterol 0 mg
- Fat 11.0644492069327 g
- Fiber 5.76268170885364 g
- Protein 3.54638521068593 g
- Saturated Fat 1.55163386244725 g
- Serving Size 1 1 Serving (297g)
- Sodium 157.910907923141 mg
- Sugar 15.0516082334974 g
- Trans Fat 0.434763871229447 g
- Calories 183 calories
Step-by-step
- Toss all veggies into a large bowl, ensuring the onions and scallions seperate and mix well with the cabbage and carrots. Cover with a moist paper towel and then plastic wrap and leave in the refrigerator until ready for service.
- Mix all dressing ingrediants in a medium bowl with a wisk, cover with plastic wrap, leaving dressing in refrigerator until ready for service.
- When ready for service, mix dressing again with a wisk, pour over veggies, toss and serve.
Tossing raw cabbage directly with acidic dressing too far in advance breaks down the cell walls, turning crisp shreds into a soggy mess by mealtime. Keeping the chopped green cabbage, red cabbage, carrots, red onion, and scallions stored dry in a large bowl covered with a damp paper towel preserves their structural rigidity for up to twenty-four hours before dressing. Whisking the soy sauce, toasted sesame oil, apple cider vinegar, lemon juice, grated ginger, dark brown sugar, olive oil, celery salt, black pepper, and sesame seeds separately allows the sugar to dissolve completely without over-macerating the vegetables.
Adapting this dish for specific dietary restrictions requires only minor pantry swaps. Substituting tamari for standard soy sauce instantly removes gluten for celiac diners, whereas using maple syrup instead of dark brown sugar accommodates strict vegan preferences without altering the foundational moisture balance. Because raw brassicas shrink significantly as salt draws out water, scaling the batch down requires keeping the oil-to-acid ratio strictly at two parts oil to one part acid to prevent excessive pooling at the bottom of the mixing bowl.
